Spicy Buffalo Chicken Dip (Slow Cooker Recipe)
Description
A creamy, cheesy buffalo chicken dip that cooks low and slow in the crock pot… the perfect hands-off appetizer for game day and casual get-togethers.
Ingredients
Units
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- 2 lbs. boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 c. chicken broth, preferably organic*
- 3 stalks celery, very finely chopped
- 2 (8-oz.) packages cream cheese
- 3/4 c. Frank's hot sauce
- 1 small jalapeno pepper, finely minced
- 6 oz. crumbled blue cheese, divided
- 1 c. mozzarella cheese, finely shredded
- 3 green onions, tops sliced (optional)
- 1 small jalapeno, sliced (optional)
- For serving: celery stalks and carrot sticks
Instructions
- Season the chicken breasts with salt and black pepper. Place the chicken, broth, celery, cream cheese, hot sauce, minced jalapeno, and 4 oz. of the blue cheese in a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
- About 30 minutes before serving, remove the lid and shred the chicken with two forks. Stir in the mozzarella, cover again, and keep cooking until the cheese is completely melted.
- Uncover and top with the remaining blue cheese, sliced green onions, or sliced jalapeno, if you like. Keep warm and serve with celery stalks and carrot sticks.
Notes
*Tip: You may need to stir in a little more chicken broth before serving to get the consistency you like.
Nutrition
- Serving Size: ¼ cup
- Calories: 109
- Sugar: 0.8 g
- Sodium: 410.1 mg
- Fat: 7.2 g
- Carbohydrates: 1.4 g
- Fiber: 0.2 g
- Protein: 9.6 g
- Cholesterol: 39.7 mg
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