This delicious Buffalo chicken dip can be prepped, cooked, and served in your crockpot or slow cooker! Cook the raw chicken breasts, shred them with a hand mixer, then add the rest of the ingredients, and voilà: this yummy dip is ready four hours later.
Ingredients
- 2 skinless , 8 ounce
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons garlic powder
- 1 package reduced-fat cream cheese , 8 ounce
- 1 container sour cream , 8 ounce
- 0.5 cups Buffalo wing sauce , such as Frank's® Red Hot
- 0.5 cups shredded sharp Cheddar cheese
Instructions
-
1
Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
-
2
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.
Nutrition Facts
Per serving
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