📋 Slow Cooker Halloween Buffalo Chicken Dip Recipe

Halloween Buffalo Chicken Dip on a black platter with black nacho chips and orange peppers

5 from 6 votes

📋 Slow Cooker Halloween Buffalo Chicken Dip Recipe

Served in a hollowed out pumpkin, this Slow Cooker Halloween Buffalo Chicken Dip is quick and easy to make, with only a few ingredients that are thrown together in a crockpot.

Course Appetizer, dip, Snack

Cuisine American

Keyword buffalo chicken, dip, Halloween

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 120kcal

Author Terri Gilson

Ingredients

6 cups shredded chicken (about 5- 8 oz chicken breasts)
355 ml bottle of Frank's Hot buffalo wing Sauce
355 ml jar of Lighthouse Chunky Blue Cheese dressing or Renee's Chunky Blue Cheese dressing
2 blocks light cream cheese
2 to 2.5 cups shredded old cheddar
1 small to medium sized pumpkin hollowed out

US Customary - Metric

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Instructions

Combine chicken, cream cheese, buffalo wing sauce, cheddar cheese, and blue cheese dressing together in the slow cooker.
Set to cook on low for one hour.
*OR alternatively, bake in preheated oven for 35-40 minutes @ 350 degrees F/176 degrees C
6 cups shredded chicken, 355 ml bottle of Frank's Hot buffalo wing Sauce, 355 ml jar of Lighthouse Chunky Blue Cheese dressing, 2 blocks light cream cheese, 2 to 2.5 cups shredded old cheddar
Then stir ingredients.
Allow to cook for an additional hour on low.
When all ingredients are blended together and it's warmed through, it's ready!
Cut a hole in the top of the pumpkin and remove it, then trim off the pumpkin around the stem. Hollow out the pumpkin.
1 small to medium sized pumpkin
Line the pumpkin with saran wrap.
Draw a jack o'lantern face on the pumpkin with an edible marker.
Add the buffalo chicken dip to the pumpkin.
Add more buffalo chicken dip to pumpkin so it covers saran wrap.
Place stem on top of buffalo chicken dip.

Notes

Expert Recipe Tips:

Shred while warm: If you’re cooking your own chicken, shred it while it’s still warm—this makes it much easier to pull apart evenly.
Prevent separation: Stir the dip halfway through cooking to help the cheeses melt smoothly and prevent oily separation.
Boost creaminess: For an ultra-creamy dip, let the cream cheese soften at room temperature before adding it to the slow cooker.
Make it ahead-friendly: Prepare the dip in the slow cooker insert the night before (without turning it on), then refrigerate. The next day, just pop the insert back into the base and cook.
Add crunch: Sprinkle a little extra shredded cheddar or blue cheese crumbles on top right before serving, then broil for 2–3 minutes (if oven-baking) to get a golden bubbly finish.
Transporting to a party: If serving in a pumpkin, keep the dip hot in the slow cooker, then transfer it into the pumpkin just before serving. This keeps both the dip and pumpkin looking their best.
Double up: If you’re feeding a large crowd, keep a backup batch in the slow cooker on warm and refill the pumpkin as needed—it looks full and festive without drying out the dip.
Veggie prep shortcut: Buy pre-cut celery sticks, carrots, and mini peppers to save time when prepping dippers for parties.
Pumpkin stability: To keep your pumpkin from rolling around on a platter, slice a very thin layer off the bottom so it sits flat and steady.

Storage:

I don't recommend carving the pumpkin until the night before you are serving this buffalo dip. And keep the dip stored in a separate container until just before serving.

You will want to serve the dip warm. If you're bringing it to a potluck, transport them separately, then heat up the dip and put them together. Or bring the dip in a slow cooker and warm it up there.

Store leftover buffalo chicken dip (remove it from the pumpkin) for up to 3 days in an airtight container in the fridge. *The dip comes out very easily

You can freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven or slow cooker.

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