Slow Cooker Spicy Buffalo Chicken Dip
Slow Cooker Spicy Buffalo Chicken Dip is a classic. It is hot, cheesy, and straightforward to make, pleasing any size crowd, an excellent appetizer for any tail-gaiting party, and other get-togethers.Print
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Slow Cooker Spicy Buffalo Chicken Dip • Kim Schob
Slow Cooker Spicy Buffalo Chicken Dip is a quick and easy appetizer that is perfect for any tail-gaiting parties and potlucks
Recipe Yield: 10
Preparation Time: PT10M
Cooking Time: PT7H
Total Time: PT7H10M
- 2 lbs. boneless skinless chicken breasts
- Salt and black pepper, to taste
- ½ c. chicken broth, preferably organic*
- 3 stalks celery, very finely chopped
- 2 8-oz. packages cream cheese
- ¾ 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)
- To Serve: Celery Stalks Carrot sticks
Recipe Instructions: Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, chicken broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese in the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low. 30 minutes before serving, remove the lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is all melted. Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.