7.02.2017

crockpot buffalo chicken dip


this is the perfect recipe to make for any upcoming july 4th parties (or really any party for that matter)!  this dip is easy, only contains a few ingredients, and it's ADDICTIVE (there's your warning).  a friend introduced the basic recipe to me several years ago (i jazzed it up a bit), and since i started making it... friends, family, and coworkers request this dish for every single get together!  it never fails, the crockpot is scraped clean when it is all said and done., and you will leave people begging for more.  recipe is as follows:

ingredients.

cook the chicken breasts in the buffalo sauce on high until cooked through (about two hours).

remove the chicken from the crockpot and shred (if you have a stand mixer, use that.  shredding chicken by hand is the bane of my existence, and this hack has been life changing).

return the shredded chicken back into the crockpot with the sauce.  mix in the shredded cheese, ranch and 2 tbsp chives (save the rest for garnish).  add the cream cheese and cover.  continue cooking (on high, because you will want to eat this asap) until all ingredients are melted.  stir to combine.  decrease heat to keep warm.  when you're ready to serve, garnish the final product with some of the remaining chives and serve with tortilla chips and celery (you know, to make it healthy).

    my mouth is watering just looking at this.

crockpot buffalo chicken dip
serves ~ 10 people

ingredients: 

1 cup frank's red hot buffalo sauce (hot or mild)
2 boneless skinless chicken breasts
1 cup ranch dressing
2 cups sharp white cheddar cheese  
(*i prefer hand-shredded cheese.  also, you can use any type of cheddar here)
4 tbsp chives, chopped
2 8-oz. packages cream cheese

instructions:
  • cook the chicken breasts in the buffalo sauce in your crockpot on high, until cooked through (about two hours).
  • remove the chicken breasts from the crockpot and shred (us a stand mixer for this if you have one).
  • return the chicken back to the sauce in the crockpot.  mix in the shredded cheese, ranch, and 2 tbsp chives.  add in the cream cheese.  cover and continue to cook on high until all ingredients are melted.  stir to combine.  
  • reduce heat to keep warm.  top with the remaining chives when you're ready to dig in.  serve with tortilla chips and celery. 
 

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