Crockpot Buffalo Chicken Wing Dip From Fresh Chicken Breasts Recipes

BUFFALO CHICKEN DIP IN THE SLOW COOKER

Steps:

• Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker.
• Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.

CROCK POT BUFFALO CHICKEN DIP

Steps:

• Drain canned chicken and put in medium sauce pan.
• Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
• Add cream cheese and stir until blended thoroughly.
• Add ranch dressing and mix.
• Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
• Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
• I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

CROCK POT BUFFALO CHICKEN WING DIP

Steps:

• Combine all ingredients into crock pot.
• Reserve some cheddar cheese for the top.
• Cook on low for 2 hours.
• Just before serving, add the reserved cheese to the top and allow to melt.

CROCKPOT BUFFALO CHICKEN WING DIP (FROM FRESH CHICKEN BREASTS)

Steps:

• Place 4 chicken breast fillets in the bottom of the crockpot.
• Pour Franks sauce over chicken. I usually do just enough to cover chicken at this time.
• Cook on low for approx 5-6 hours (or high for 4).
• Shred the chicken with 2 forks. If cooking on high, switch to low after 4 hours.
• Now (or approx 1 hour before you plan to serve) add the cream cheese. Stir it in with a fork and help break it apart as it melts in to the chicken.
• After the cream cheese is stirred in well add the following to taste: 1/2 to 1 packet of Ranch dressing mix, more Frank's sauce, bleu cheese dressing (usually 1/4 to 1/2 cup), cheddar cheese.
• Leave on low until ready to serve.
• Serve with baguette or tortilla chips.