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Top down of the cooked buffalo chicken dip in an oval dish, topped with hot sauce, ranch, diced celery, and green onions.

Slow Cooker Buffalo Chicken Dip - Whole30, Dairy Free, Low Carb

Creamy, spicy, buttery, and oh so delicious, this Slow Cooker Buffalo Chicken Dip is super simple to make, prepared with dairy free and Whole30 compatible ingredients.
Course Appetizer
Cuisine American
Keyword Buffalo Chicken, Dairy Free Dinner, Whole30 Appetizer
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 224kcal
Author Laura


  • 1.5 lbs chicken breasts
  • 2/3 cup buffalo sauce or make a quick buffalo sauce by mixing together 2/3 cup hot sauce, 1/3 cup melted ghee, 1/4 teaspoon garlic powder, and 1/8 teaspoon smoked paprika.
  • 1/2 cup coconut cream
  • 2-3 stalks celery about 2/3 cup - 1 cup once diced, depending on your tastes
  • 1/2 medium onion about 2/3 cup once diced
  • 2/3 cup nutritional yeast
  • 2/3 cup mayo be sure it's compatible

Toppings, all optional

  • 1/4 cup ranch dressing
  • 2-3 green onions
  • 1 stalk celery


  • Dice the onion and celery and slice the green onions. Add the chicken breasts, coconut cream, buffalo sauce, nutritional yeast, onions, and half of the celery to the slow cooker. Don’t add the mayonnaise yet. 
  • Cover and cook on low heat for 3.5 – 4 hours, until the chicken is super tender and shreddable. Use two forks or a hand mixer to shred the chicken, then stir in the mayonnaise.
  • Cover and allow the mixture to cook together for about 10 more minutes. Top the finished dip with sliced celery, green onions, ranch dressing, and extra hot sauce. Serve in the slow cooker itself or transfer the dip to a bowl or casserole dish for serving.



To make ahead: Store the cooked dip in a covered container in the refrigerator. Transfer to an oven safe casserole dish, cover tightly with foil, and bake for about 20 minutes at 375 degrees Fahrenheit, until the mixture is heated through and starting to bubble. Garnish with any topping you’re using and serve.
To store leftovers: Transfer leftover dip to an airtight container or zip top bag. Store in the refrigerator for 3-4 days.
Instant Pot Adaptation: Add the chicken, 1/2 cup of water or chicken broth, onion, celery, and half of the buffalo sauce to your Instant Pot. Set to High Pressure (or Meat/Stew) and cook for 10 minutes.
Allow for a natural pressure release for at least 5 minutes. If you’re new to Instant Pot Cooking, just do nothing and wait for the pressure to naturally dissipate for 5 minutes. Carefully turn the valve to the venting position and allow the rest of the pressure to release (Quick Pressure Release).
Set the chicken in a bowl and use two forks to shred it into bite sized pieces. Carefully use a ladle or large spoon to remove about 1/2 cup of liquid from the Instant Pot and discard it.
Add the shredded chicken back to the Instant Pot, then stir in all the other dip ingredients and the rest of the buffalo sauce. Turn the Instant Pot to Sauté mode and allow it to cook together, stirring often, for about 5-10 minutes. Turn off the Instant Pot, garnish with all your favorite toppings, and serve.


Calories: 224kcal | Carbohydrates: 5g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1220mg | Potassium: 496mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg