Crockpot Buffalo Chicken Dip
Ingredients
The dip
-
1
lb.
chicken breast, raw
-
¾
cup
buffalo sauce, divided
-
½
cup
mayo, divided
-
1
each
red bell pepper, finely diced
-
2
each
celery stalks, finely diced
-
3
each
green onion, ends trimmed then sliced (white and green parts separated)
-
¼
cup
unsweetened milk of choice
For serving
-
to taste
celery, carrots, mini bell peppers, and tortilla chips
-
to taste
ranch and/or hot sauce (optional)
Instructions
- Combine ½ cup buffalo sauce with ¼ cup mayo in a small bowl and whisk until smooth.
- Add chicken breast, buffalo sauce mixture, red bell pepper, celery, and the white part of the green onion to the slow cooker and stir to combine.
- Cook on high for 3-4 hours or on low for 5-6 hours until chicken is cooked through.
- Remove chicken, chop or shred it, then return it to the slow cooker along with remaining mayo, buffalo sauce, milk, and green onion parts.
- Stir to combine and cook on high for an additional 30 minutes until heated through.
- Serve from the slow cooker or transfer to a dish, garnishing with green onion and hot sauce or ranch if desired.
Nutrition Facts (estimated)
Servings
10 servings
Calories
185
Total fat
14g
Total carbohydrates
3g
Total protein
13g
Sodium
575mg
Cholesterol
0mg
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