Mini Crock Pot Buffalo Chicken Dip Recipes Recipe For Stuffed

BUFFALO CHICKEN DIP IN THE SLOW COOKER

Steps:

• Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker.
• Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.

SLOW COOKER BUFFALO CHICKEN DIP

Steps:

• Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
• Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.

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.

CROCKPOT BUFFALO CHICKEN DIP

Steps:

• Combine the cooked, shredded chicken with Frank's, and spread into an even layer in the crockpot.
• Add ranch dressing and cheddar cheese and stir to combine. Cut the cream cheese into cubes and place on top.
• Place the lid on the crockpot and cook on high for 2-3 hours or low for 4-6 hours. About halfway through, stir in the cream cheese cubes.
• Garnish with green onion and blue cheese crumbles if desired.
• Serve with celery sticks, Triscuits, or tortilla chips.