There’s something irresistibly cozy about slow-cooked dips, especially this Dairy-Free Crockpot Buffalo Chicken Dip Recipe. It’s creamy, spicy, and effortlessly made right in your crockpot—perfect for when you want hands-off cooking with maximum flavor.

The image shows a white rectangular baking dish filled with a creamy orange mixture that has visible small red pepper pieces mixed inside. On top, there are swirls of white sauce and a drizzle of red hot sauce. Fresh green sliced scallions are sprinkled around the surface. A silver spoon and fork rest partly inside the dish on the right side, with some of the creamy mixture scooped under the spoon. The dish is placed on a white marbled surface with some greens blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Dairy-Free Crockpot Buffalo Chicken Dip Recipe
Top Tip
How to Serve Dairy-Free Crockpot Buffalo Chicken Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Dairy-Free Crockpot Buffalo Chicken Dip Recipe

Why You'll Love This Recipe

This Dairy-Free Crockpot Buffalo Chicken Dip Recipe is one of those game-changers that surprises everyone—not only because it skips dairy but because it stays incredibly creamy and packed with flavor. That’s what hooked me the first time I made it and keeps me coming back.

Simple, hands-off cooking: Just toss ingredients in the crockpot and let it do its magic—it frees up your time.
Perfect dairy-free creaminess: Using mayo and milk alternatives keeps it rich without any dairy, making it allergy-friendly.
Customizable heat level: You can dial up or down the buffalo sauce to match your spice tolerance easily.
Great for gatherings: It’s crowd-pleasing, easy to share, and works wonderfully as a snack or appetizer.

Ingredients & Why They Work

What I love about this Dairy-Free Crockpot Buffalo Chicken Dip Recipe is how each ingredient brings something special to the table—texture, flavor, or creaminess—without any dairy involved. Plus, everything is easy to find in most grocery stores.

Flat lay of raw chicken breasts, a small white bowl of bright orange buffalo sauce, a small white bowl of pale creamy mayo, a whole red bell pepper, two fresh celery stalks, a small white bowl of unsweetened almond milk, three green onions with white and green parts separated and sliced, fresh celery sticks, fresh carrot sticks, colorful mini bell peppers, and a neat pile of golden tortilla chips, all arranged symmetrically on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: The lean protein base that soaks up all the buffalo flavors beautifully while staying tender in the slow cooker.
Buffalo sauce: Key for that spicy kick and signature tang—we use it twice to layer the heat and flavor.
Mayo: Adds creaminess and richness that helps mimic the smoothness of traditional dips without dairy.
Red bell pepper: Brings a mild sweetness and pops of color to balance the spicy notes.
Celery stalks: Crunchy texture lovers will appreciate these bits—they lighten up the dip.
Green onions (white and green parts separated): Whites infuse the slow cooker with flavor at the start, while the greens finish fresh on top.
Unsweetened milk of choice: Coconut or almond milk works great here to thin the dip just enough without adding sweetness.
Serving veggies and chips: Celery, carrots, mini bell peppers, and tortilla chips provide crunch and are perfect dippers.
Optional ranch and hot sauce: For extra drizzles, I recommend using dairy-free versions like Primal Kitchen Ranch and Franks Red Hot.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Dip is how forgiving it is to tweaks and fun to make your own. I like to mix things up depending on the occasion and who I’m serving.

Variation: I sometimes swap in a diced poblano pepper for a smoky twist that brings a nice complexity without overpowering the buffalo sauce’s heat.
Milder heat option: If you want something less fiery, just cut back on the buffalo sauce and add a touch more mayo—the dip stays just as creamy and delicious.
Extra veggies: Feel free to stir in some finely chopped mushrooms or zucchini for a veggie boost that blends right in.
Kick it up: For those who like more punch, I add a sprinkle of cayenne or a few dashes of hot sauce before serving.

Step-by-Step: How I Make Dairy-Free Crockpot Buffalo Chicken Dip Recipe

A clear glass bowl filled with creamy light orange sauce is in the center, with a metal whisk with a dark wooden handle sitting inside, slightly coated with the sauce. To the left of the bowl is a white bottle labeled

Step 1: Whisk your buffalo mayo mixture

This step really sets the tone. Combine half the buffalo sauce with a quarter cup of mayo until smooth and creamy. I find that whisking it well here helps the dip blend more evenly as it cooks, avoiding any clumps.

Step 2: Layer ingredients in the crockpot

Place the chicken breast in your slow cooker, then pour in the buffalo mayo mixture. Add finely diced red bell pepper, celery, and the white part of your green onions. Stir gently just to combine—don’t overmix. Set it on high for 3-4 hours or low for 5-6 hours. The slow cooker will infuse the chicken with spicy, savory flavors and soften the veggies perfectly.

Step 3: Shred the chicken and add final ingredients

Once the chicken is cooked through, take it out and shred it with two forks or chop roughly if you prefer chunks. Toss it back in with the rest of the buffalo sauce, remaining mayo, unsweetened milk, and green parts of your green onions. Give everything a good stir and cook on high for about 30 more minutes. Keep an eye on thickness and add a splash more milk if it feels too thick—a creamy dip is what you’re aiming for.

Step 4: Serve and enjoy!

I usually serve it right from the crockpot to keep it warm and cozy. Sprinkle some extra green onions and drizzle hot sauce or dairy-free ranch on top if you’re feeling fancy. Dig in with celery sticks, carrot sticks, mini peppers, or your favorite tortilla chips for that perfect spicy crunch.

Top Tip

Over the years, I’ve learned a few little tricks to make this Dairy-Free Crockpot Buffalo Chicken Dip Recipe turn out perfect every single time—and I’m excited to share those so your dip is just as amazing.

Even cooking: Use chicken breasts of similar size so they cook evenly in the crockpot without needing extra time.
Don’t skip stirring halfway: If you can, give the dip a gentle stir a couple hours in to prevent any settling and keep flavors balanced.
Milk add-in patience: Add the milk slowly when thinning the dip—too much at once can make it watery, so go little by little and check consistency.
Keep it warm: If you’re making it ahead, try to keep the crockpot on the warm setting while serving so your guests get that creamy goodness with every bite.

How to Serve Dairy-Free Crockpot Buffalo Chicken Dip Recipe

Dairy-Free Buffalo Chicken - Serving Suggestion

Garnishes

I love topping this dip with the green parts of green onion for fresh bite and color. Sometimes, I add a light drizzle of dairy-free ranch or a few drops of Franks Red Hot for extra zing—that combo is basically irresistible.

Side Dishes

Celery sticks and carrot sticks are classic for a reason—they add crunch and freshness. Mini sweet peppers double as dippers and a splash of color. For the carb lovers, tortilla chips are your go-to, especially if you want something salty to balance the heat.

Creative Ways to Present

For parties, I sometimes serve the dip in a hollowed-out bread bowl lined with foil—it’s festive and fun. Another time, I used individual mini ramekins for a chic, single-serve look that guests loved. Presentation makes a dish feel extra special!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge where it keeps well for up to 3 days. When I reheat it, I stir occasionally to keep the texture smooth and add a splash of milk if it thickened too much.

Freezing

This dip freezes beautifully—I portion it into freezer-friendly containers and thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

When reheating, low and slow works best. Use a stovetop over low heat and stir frequently, or microwave in short bursts, stirring in between. Adding a little milk helps restore that creamy texture without drying it out.

Frequently Asked Questions:

Can I use cooked chicken instead of raw chicken breast?

Yes! You can use pre-cooked or rotisserie chicken. Just add it during the final mixing stage and reduce the initial cooking time or skip it entirely since the chicken is already cooked.

What milk substitutes work best in this dip?

Unsweetened coconut milk and unsweetened almond milk are my top choices because they add creaminess without sweetness or overpowering flavors. Avoid flavored or vanilla varieties.

Is this dip suitable for Whole30 or paleo diets?

Yes! By using compliant buffalo sauce and a dairy-free mayo like Primal Kitchen, this dip fits Whole30 and paleo guidelines. Just skip tortilla chips or choose a compliant seed cracker for dipping.

Can I make this dip spicier without losing creaminess?

Absolutely! Add more buffalo sauce or a few dashes of hot sauce after cooking. The mayo and milk help keep the dip creamy even as you increase the heat. Just add a splash more milk if it thickens too much.

Final Thoughts

This Dairy-Free Crockpot Buffalo Chicken Dip Recipe has become my go-to for gatherings and lazy nights alike. It’s comforting, spicy, and downright addictive without relying on dairy, which is no small feat. Trust me, once you make this, you’ll keep it in your regular rotation—your friends and family will thank you too!