Prep Time
20 mins

Teens especially love this dip. It's easy to prep, can be made in advance and holds well. It’s not too hot, super cheesy and really has that dynamite taste of Buffalo wings.  

Yield: 21 cups (this will require an 8 quart slow cooker)

63 (1/3 cups) Servings 

Should Serve 80 people


Prep Time: 20 min.  Cook Time: 2 hours and 1/2 hours on LOW or 2 hours on HIGH, stirring several times.

Author: Betsy Edwards
  • 1 1/2 cups milk
  • 4 (8 ounce) packages cream cheese - softened
  • 4 cups ranch salad dressing - this is 32 ounces
  • 1/2 to 1 cup Buffalo wing sauce - I use Frank's RedHot Original Sauce
  • 1/2 (6 pound, 11 ounce) can Condensed Cheddar Cheese
  • 6 cups shredded cooked chicken - this is 2 Rotisserie chickens or use my poached chicken recipe
  • 3 (28 ounce) bag tortilla chips
Special Equipment
  • 6 quart slow cooker (NOTE: If you only have a 6 quart slow cooker, then go with 3 cups chicken)
  1. Shred or tear 2 rotisserie chickens (meat only, not skin) into 1 inch (bite size) chunks.  Set aside.

  2. In your largest bowl (or 2 medium bowls), mix well the milk, softened cream cheese, ranch salad dressing and wing sauce. Stir in the one-half of the can of cheese and mix well to combine.  Gently fold in the chicken.

MAKE AHEAD NOTE: Can be made to this point, covered and refrigerated up to 2 days in advance. Increase cooking time to 3 hours on LOW if queso is cold from refrigerator.
  1. When you are 2 1/2 hours from serving, transfer to a 6 quart slow cooker. Prep Time: 20 min. Cook Time: 2 hours and 1/2 hours on LOW or 2 hours on HIGH, stirring several times.

NOTE: Can hold in the slow cooker for up to 4 hours on low.
Recipe Notes

NOTE: It’s been my experience that 1 (28 ounce) bags of tortilla chips will serve about 25 people.

To quickly soften an 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds. Just add 10 seconds for each additional 8 ounces of cheese.

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