There’s something so comforting about a warm, spicy dip that pulls everyone to the table. This Dairy-Free Crockpot Buffalo Chicken Dip Recipe brings that classic bold flavor in a creamy, dairy-free version that’s perfect for game day or any casual gathering. Plus, it’s made in the crockpot, so you set it and forget it, which is a total win in my book!

The image shows a white rectangular baking dish filled with a creamy, orange-colored mixture with visible pieces of red bell pepper and shredded chicken, topped with scattered chopped green onions and drizzles of white sauce and some red sauce. A woman's hand-stirring spoon with a gold handle is partially immersed in the dish. The dish is placed on a white marbled surface, and there are blurred elements in the background, including a potted plant and small bowls containing red and green ingredients. 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 dip hits all the right notes: spicy, creamy, and packed with tender chicken. I’m always excited to make this whenever friends come over because it’s fuss-free and crowd-pleasing. Plus, going dairy-free doesn’t mean sacrificing flavor here—trust me, this one delivers.

Easy Crockpot Magic: You just toss everything in and let the slow cooker do the hard work while you relax or prep other dishes.
Dairy-Free Delight: Uses mayo and unsweetened plant milk for creaminess without any dairy, making it friendly for sensitive tummies or those avoiding dairy.
Flavor Packed & Balanced: The buffalo sauce paired with crisp veggies and green onions gives it a balanced heat and freshness you won’t stop eating.
Super Versatile: Great for game day, potlucks, or a cozy night in — plus easy to tweak based on what you love or have on hand.

Ingredients & Why They Work

Each ingredient plays a part in making this dip creamy, flavorful, and naturally dairy-free. I’ve found using a good quality buffalo sauce really makes a difference—don’t be shy about bold flavors here!

Flat lay of a raw whole chicken breast, a small white ceramic bowl of bright orange buffalo sauce, a small white ceramic bowl of smooth pale mayo, a small white ceramic bowl of creamy unsweetened coconut milk, a whole red bell pepper beside a small pile of finely diced red bell pepper pieces, two fresh celery stalks with some diced celery beside them, three fresh green onions with white parts separated and sliced, a few whole celery sticks, a few whole carrot sticks, a handful of mini bell peppers in varied colors, and a small pile of triangular yellow tortilla chips, all arranged symmetrically with perfect proportions 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 star protein that shreds beautifully after slow cooking, soaking up all those buffalo flavors.
Buffalo sauce: Provides the signature spicy kick and tang; I prefer the classic favorite for balance over ultra-hot ones.
Mayonnaise: Adds creaminess and richness; split between stages to layer flavor and moisture.
Red bell pepper: Gives a sweet crunch, balancing the heat.
Celery: Adds fresh bite and texture contrast inside the dip and as a crisp dipper.
Green onions: White parts cook into the dip for subtle onion flavor; green parts add fresh brightness on top.
Unsweetened plant milk: I use coconut or almond milk here—just make sure it’s not vanilla flavored—to loosen up the dip without dairy.
Veggies and chips for serving: Celery sticks, carrots, mini bell peppers, and tortilla chips make perfect vehicles for scooping.

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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

I love how this Dairy-Free Crockpot Buffalo Chicken Dip Recipe takes well to tweaks. Whether you like it milder or with an extra punch, it’s easy to personalize so it feels just right for your crowd.

Variation: I sometimes swap half the buffalo sauce for a smoky chipotle version to add a deep smoky note that guests rave about.
For extra cheesiness: Add a sprinkle of dairy-free shredded cheese during the last 30 minutes. It melts in beautifully without overpowering.
Make it vegan: Replace chicken with shredded jackfruit and use vegan mayo—you’ll end up with a satisfying plant-based version salty and spicy enough to impress everyone.

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

A clear glass bowl contains a smooth, creamy orange sauce with a shiny texture, being mixed with a small whisk that has a dark wooden handle. The bowl sits on a white marbled surface with a few small drips of sauce on the bowl's side. Nearby, two sauce bottles lie on the surface, one upright and one tipped over, with bright orange and green labels visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Buffalo Mayo Base

Start by mixing half the buffalo sauce with a quarter cup of mayo in a small bowl until smooth. This blend is your creamy, spicy base that coats the chicken perfectly. Mixing it ahead helps spread flavor evenly later on.

Step 2: Load the Crockpot with Chicken and Veggies

Place the raw chicken breast in the slow cooker, pour over your buffalo mayo mix, then add the finely diced red bell pepper, celery, and white parts of the green onions. Give it a gentle stir so everything is combined but not mashed.

Step 3: Slow Cook Low and Slow

Cover your crockpot and cook on high for 3-4 hours or low for 5-6 hours. The chicken should be cooked through and tender when done — perfect for shredding.

Step 4: Shred & Stir in Final Ingredients

Take out the cooked chicken and shred or roughly chop it. Return it to the crockpot and add the remaining ¼ cup of mayo, ¼ cup buffalo sauce, your plant milk, and the green parts of the green onions. Stir everything well.

Step 5: Warm It All Through

Set the crockpot to high and heat the mixture for about 30 minutes until it’s piping hot and creamy. If the dip feels too thick, add a splash more plant milk to loosen it up to your liking.

Step 6: Serve & Enjoy!

Serve this dip straight from the crockpot to keep it warm or transfer it to a nice dish. Garnish with extra green onion slices and, if you like, drizzles of extra hot sauce or dairy-free ranch for extra fun.

Top Tip

Having made this dip so many times, some tips really made a difference in how easily it comes together and how great it tastes. These tweaks will save you time and help you avoid common hiccups.

Choose Quality Buffalo Sauce: I’ve found the flavor of the sauce sets the tone, so using one you really like makes all the difference in the final dish.
Don’t Skip the Veggie Dice: Adding finely chopped celery and peppers boosts texture and counters the creaminess with fresh crunch — it keeps the dip interesting.
Adjust Liquids Late: Add your plant milk in stages so you can control thickness; it's easy to thin but harder to fix if it gets too runny.
Shred Chicken Carefully: Removing the chicken to shred first before mixing prevents the dip from getting stringy or mushy — perfect consistency every time.

How to Serve Dairy-Free Crockpot Buffalo Chicken Dip Recipe

Buffalo Chicken Dip - Serving Suggestion

Garnishes

Green onions on top brighten the dish and add fresh sharpness, which I love. A drizzle of extra buffalo sauce or a dairy-free ranch like Primal Kitchen amps flavor and gives a pretty finishing touch.

Side Dishes

Celery and carrot sticks are classic dippers for texture and chill, but I also enjoy mini bell peppers for a sweet crunch. Tortilla chips are a must for scooping, especially for those who want a little crunch and carb.

Creative Ways to Present

For parties, I’ve turned this dip into a buffalo chicken stuffed baked potato bar, spooning the dip over potatoes with various toppings. It’s a fun twist that feels hearty and indulgent but is still dairy-free.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, but you may want to thin the dip with a little plant milk when reheating to keep it creamy.

Freezing

Yes, this dip freezes pretty well! I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Texture holds up nicely if you stir well after thawing.

Reheating

I like reheating gently in a saucepan over medium-low heat, stirring frequently and adding small amounts of plant milk as needed to recreate that creamy texture. You can also reheat in the crockpot on low if you have the time.

Frequently Asked Questions:

Can I use canned chicken instead of raw chicken breast?

Canned chicken isn’t ideal for this recipe because it won’t absorb the buffalo sauce flavor as well and can become mushy in the slow cooker. Using raw chicken breast ensures it cooks perfectly and shreds nicely for great texture.

What kind of plant milk works best in this dip?

Unsweetened coconut or almond milk works best because they don’t add extra sweetness or vanilla notes that can alter the flavor. Make sure to choose an unsweetened, unflavored version for the most neutral taste.

Can I make this dip spicier or milder?

Absolutely! To make it spicier, add more buffalo sauce or a dash of hot sauce when serving. For a milder version, use less buffalo sauce and add an extra dollop of mayo or plant milk to mellow out the heat.

Is this Dairy-Free Crockpot Buffalo Chicken Dip Recipe suitable for Whole30?

Yes, if you use compliant ingredients like Primal Kitchen Ranch and Frank’s Red Hot Sauce, and choose a Whole30-approved mayonnaise, this recipe fits perfectly into a Whole30 diet.

Final Thoughts

This Dairy-Free Crockpot Buffalo Chicken Dip Recipe has become a staple in my kitchen because it’s delicious, fuss-free, and everyone (dairy-free or not!) asks for the recipe. It’s the kind of dish that brings people together, and I can’t recommend it enough for your next gathering. Go ahead, give it a try—you’ll be glad you did!