Easy Crock Pot Buffalo Chicken Dip Recipe Recipe For Shrimp

CROCK POT SHRIMP JAMBALAYA RECIPE

Steps:

• Place all the ingredients except for the shrimp or rice in a crock pot. Stir to combine.
• Cover and cook on low for 5-6 hours or on high for 3 hours.
• Stir in the shrimp. Cover and cook on high for 30-60 minutes until the shrimp is cooked through and is pink.
• Stir in the cooked rice, serve warm and enjoy!

CROCK POT BUFFALO CHICKEN

Steps:

• Pour the chicken broth into the crock pot. Lay the chicken breast on top, then top with the ranch seasoning. Cover and cook on high for 2.5 hours or low for 3.5 hours. (Cook to internal temperature of 165˚F)
• At the end of the cook time, remove the chicken and shred it. Drain the broth, reserving 1/4 cup of the broth.
• Place the shredded chicken, the reserved ranch seasoning and broth, and cream cheese back into the crock pot and stir until everything is evenly combined.
• Stir in buffalo sauce adding additional sauce until you reach your desired level of spice.

CROCK POT BUFFALO CHICKEN DIP

Steps:

• Drain canned chicken and put in medium sauce pan.
• Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
• Add cream cheese and stir until blended thoroughly.
• Add ranch dressing and mix.
• Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
• Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
• I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

CROCK POT BUFFALO CHICKEN

Steps:

• Pour the hot sauce and the ranch dressing into the crock pot. Whisk together.
• Add the chicken and submerge it in the buffalo sauce.
• Cook on low for 4-6 hours.
• Transfer the chicken to a large bowl and shred it using two forks. This will be very easy because the chicken will be very tender. Once the chicken is shredded, stir in extra buffalo sauce from the crock pot until the chicken reaches your desired level of spiciness.

CROCKPOT CHICKEN BUFFALO DIP

Steps:

• Place chicken in slow cooker and add chicken broth to cover. Cook for 4 hours. Skip this step if using prepared rotisserie chicken.
• Combine cream cheese, cheddar cheese, sour cream, vinegar and hot sauce until smooth. Add half blue cheese crumbles.
• Pour over chicken in slow cooker and mix well.
• Cook low for 2-3 hours.
• Turn to warm and serve in slow cooker or transfer to serving dish. Top with remaining blue cheese. Serve warm.

BUFFALO SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.