Slow Cooker Spicy Buffalo Chicken Dip
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Have you been using your slow cooker this month? This year in Texas, it seems to be chillier than usual.
Perfect weather for whipping up a catch of chili or soup for every day.
In previous years, I would ask if you were going to have a big Championship party over the next few weekends to go with the big Pro football games coming up.
But now I will ask about your small family gatherings? Are you having any of those?
If so, here is a simple recipe for Spicy Buffalo Chicken Dip in the SLOW COOKER!
Very little hands-on work and a crowd-pleaser.
This quick and easy appetizer is perfect for tail-gaiting parties and other informal get-togethers. Just toss all the ingredients into a slow cooker crock, turn it on, and voila! You have a tasty and delicious dish your guests will love.
The amount of heat can be adjusted easily to suit individual tastes by increasing or decreasing the amount of hot sauce and jalapeno used. Although the serving suggestions offered below are gluten-free, this tasty dip can also be served with crackers or crusty bread.
Spicy Buffalo Chicken Dip
Equipment
Ingredients
- 2 lbs. boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ c. chicken broth preferably organic*
- 3 stalks celery very finely chopped
- 2 8- oz. packages cream cheese
- ¾ c. Frank’s hot sauce
- 1 small jalapeno pepper finely minced
- 6 oz. crumbled blue cheese divided
- 1 c. Mozzarella cheese finely shredded
- 3 green onions tops sliced (optional)
- 1 small jalapeno sliced (optional)
- To Serve:
- Celery stalks
- Carrot sticks
Instructions
- Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
- 30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
- Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.
Notes
Nutrition
Let me know in the comments if you try this!
Loving Life — The Reboot!
Dominique
8 Comments
Lora Amy Bright
I haven’t done it yet, but now I’m starving and ready to go buy chicken and cream cheese!
Sinziana
This looks delicious! I dont eat meat but I think my son would love this.
Shepherds Run Farm
Looks delicious. I may have to find something similar for the IP.
Martha
This looks delicious but I’m not one for “hot” stuff. Wonder if I leave the hot sauce and peppers out if it would work! I just may try it!
Victoria Juster
This looks delish! I’m putting it in my future party planning folder. Thanks, Dominique.
Roy A Ackerman, PhD EA
Now I know why I never had anything like this- milk and meat together. Hope it takes real good for you folks.
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