Name: Crockpot Buffalo Chicken Ranch Casserole (Dump & Go Recipe)
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken breasts; 1 packet (1 oz) dry ranch seasoning mix; 8 oz cream cheese, cubed; 3/4 cup buffalo sauce (Frank’s RedHot recommended); 1/2 cup chicken broth (optional, for saucier consistency); 1 tsp garlic powder; 1 tsp onion powder; 1.5 cups shredded cheddar cheese; Green onions for garnish

Jump to Recipe·Print Recipe

We all have those mornings where we just know that cooking dinner at 6 PM is not going to happen. This “dump and go” crockpot casserole is the answer. It combines the creamy tang of ranch, the heat of buffalo sauce, and the comfort of cheesy chicken into a meal that essentially cooks itself while you handle life.

Crockpot Buffalo Chicken Ranch Casserole — Crockpot Buffalo Chicken Ranch

It is less of a traditional layered casserole and more of a scoopable, cheesy masterpiece. Think of it as a hearty buffalo chicken casserole that skips the oven entirely. I serve this over rice, pasta, or even on baked potatoes, and my family acts like I spent hours on it.

Why You Will Love This “Set It and Forget It” Meal

This recipe takes the best parts of a buffalo chicken dip crockpot appetizer and transforms them into a dinner-worthy main.

Zero Prep: You literally dump the ingredients in and walk away. No sautéing, no chopping.
Creamy & Dreamy: The combination of cream cheese and ranch dressing creates a rich sauce that coats everything perfectly.
Versatile: It is low-carb on its own, but you can bulk it up with pasta or rice depending on your hunger levels.
Leftover Gold: It tastes even better the next day, making it perfect for meal prep lunches.

Crockpot Buffalo Chicken Ranch Casserole (Dump & Go Recipe)

Author: danyrecipes
Total Time: 245
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

This “dump and go” slow cooker casserole combines chicken, ranch, buffalo sauce, and cream cheese for an effortless, creamy dinner. Perfect served over rice, pasta, or on its own for a low-carb meal.

Ingredients

2 lbs boneless skinless chicken breasts

1 packet (1 oz) dry ranch seasoning mix

8 oz cream cheese, cubed

3/4 cup buffalo sauce (Frank’s RedHot recommended)

1/2 cup chicken broth (optional, for saucier consistency)

1 tsp garlic powder

1 tsp onion powder

1.5 cups shredded cheddar cheese

Green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Place the chicken breasts in the bottom of the slow cooker.

2. Sprinkle the ranch seasoning, garlic powder, and onion powder evenly over the chicken.

3. Pour the buffalo sauce (and broth, if using) over the chicken.

4. Place the cubes of cream cheese on top. Do not stir.

5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

6. Once the chicken is tender, shred it using two forks directly in the pot. Stir vigorously to combine the cream cheese and sauce into a creamy mixture.

7. Sprinkle the shredded cheddar cheese over the top. Cover and cook for another 10-15 minutes until the cheese is melted and bubbly.

8. Garnish with green onions and serve immediately.

Notes

**Serving Suggestion:** Serve over cooked white rice, pasta, or mashed potatoes.

**Low Carb:** Serve in lettuce cups or over cauliflower rice.

**Heat Level:** Adjust the amount of buffalo sauce to 1/2 cup for mild or 1 cup for spicy.

Prep Time: 5
Cook Time: 240
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 2g
Sodium: 1150mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 35g
Cholesterol: 120mg

Ingredients

Chicken Breasts: Boneless and skinless. They shred beautifully after a few hours.
Buffalo Sauce: I use Frank’s RedHot. Adjust the amount based on how spicy you like it.
Ranch Seasoning: A packet of dry mix adds that punchy herbal flavor without thinning the sauce like liquid dressing would.
Cream Cheese: Essential for that thick, velvety texture.
Cheddar Cheese: For melting on top at the end.
Garlic & Onion Powder: To boost the savory notes.

How to Make It (The “Dump” Method)

Layer the Chicken. Place your chicken breasts in the bottom of the slow cooker.
Season. Sprinkle the ranch seasoning packet, garlic powder, and onion powder over the chicken.
Add the Liquids. Pour the buffalo sauce over the top. Cut the cream cheese into cubes and scatter them over the chicken. Do not stir yet!
Cook. Cover and cook on Low for 6-7 hours or High for 3-4 hours.
Shred & Stir. When the chicken is tender, shred it with two forks right in the pot. Stir well to mix the melted cream cheese and hot sauce into a uniform orange sauce.
Cheese It. Top with shredded cheddar cheese. Cover for another 10 minutes until melted.
Serve. Scoop it over rice, pasta, or eat it straight up with celery sticks.

Variations & Serving Ideas

This recipe is incredibly flexible.

Pasta Night: Stir in cooked penne pasta right before serving for a creamy buffalo mac and cheese recipe vibe.
Potato Topper: Ladle this cheesy mixture over baked russet potatoes for a loaded spud dinner.
Dip It: Serve it with tortilla chips as a hearty chicken wing dip for game day.
Veggie Boost: Add a bag of frozen cauliflower florets halfway through cooking for a veggie-packed version similar to my Low-Carb Buffalo Chicken Cauliflower Casserole recipe.
Sandwich It: Pile the mixture onto buns for messy, delicious buffalo chicken sliders hawaiian rolls.
Soup Base: Add chicken broth to turn the leftovers into a creamy Buffalo Chicken Soup.

Final Thoughts

This Crockpot Buffalo Chicken Ranch Casserole proves that comfort food does not have to be complicated. It is spicy, creamy, and requires almost zero effort. Keep the ingredients on hand, and you will never be stressed about dinner again.