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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Always Delicious Cherry Pie
Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling.
Red Cabbage Slow Slaw
This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!
Scrumptious Shrimp Scampi Linguine
I've been buying a well-known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and created this scrumptious shrimp scampi linguine by adding, subtracting, and tweaking them. This is my first!