Slow Cooker Buffalo Chicken Dip
Ingredients
-
16
oz
boneless skinless chicken breasts or thighs
-
1
cup
Buffalo wing sauce
-
8
oz
full-fat cream cheese
-
8
oz
Colby Jack cheese, shredded
-
1
tbsp
honey
-
½
tsp
salt
-
1
tsp
garlic powder
-
4
oz
Colby Jack cheese, shredded (optional)
-
1
tbsp
Italian parsley, finely chopped
Instructions
- Place the chicken in a slow cooker on low heat.
- Pour the buffalo sauce over the chicken and mix to coat.
- Cover and cook for 3 hours or until the chicken reaches 165°F.
- Remove the chicken and shred it using forks.
- Return the shredded chicken to the slow cooker with honey, salt, and garlic powder, and stir to combine.
- Add softened cream cheese and shredded Colby Jack cheese to the slow cooker and mix until combined.
- Cover and cook on low for another hour, stirring as needed.
- Transfer the dip to a casserole dish and top with additional shredded cheese and parsley if desired.
- Bake in a preheated 350°F oven for 15 minutes until the cheese is melted.
- Serve with crackers, celery sticks, or other dippers.
Nutrition Facts (estimated)
Servings
12
Calories
227
Total fat
17g
Total carbohydrates
3g
Total protein
16g
Sodium
985mg
Cholesterol
70mg
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