An amazing addition to any party appetizer table! It has the correct amount of heat and creamy texture. There's nothing healthy about it, so you know it's going to be great!! #Addictive
Lay out chicken and season both sides with Salt and Pepper. Allow to sit for 10-15 minutes.
Heat oil in a pan for the chicken.
Pat dry the chicken and add to pan. Cook for about 7-8 minutes per side. After cooking set aside to rest.
Add "Buffalo Wing Sauce" ingredients into a small sauce pan. Stir to combine as it heats. Once melted, remove from heat.
Shred the chicken. The fastest way is to chop it a little then put it in a bowl and use a hand mixer.
Turn the crockpot on low to help melt the cream cheese as you put it in. Cube the room temperature cream cheese and add to the crockpot.
Add shredded chicken to crockpot and combine with cream cheese.
Add Ranch and Blue Cheese. Stir to combine.
Shred your cheese or measure out what you need from the bag, and add to the crockpot. Stir to combine.
**I always opt to shred my own cheese from the block. Bagged cheese has those anti-caking agents in there, and that can affect the creaminess of the dip.
Pour in your Buffalo Wing Sauce. Stir to combine.
Cook on low for 3 hrs, stir occasionally. Cooking on low for 1 hr, then on high for 1 hr if short on time.
**If the cheese starts to break down and release too much oil, just vigorously stir everything to reincorporate. You can try to skim off some of the oil with a paper towel before stirring, if it's bothering you.
After 3 hrs, switch to "Keep Warm" and drizzle more hot sauce on top.
Serve with tortilla chips, celery, carrots, etc.
Keeps well in the fridge and reheats well.... if there's any extra that is!
14 servings
Ingredients
Directions
Lay out chicken and season both sides with Salt and Pepper. Allow to sit for 10-15 minutes.
Heat oil in a pan for the chicken.
Pat dry the chicken and add to pan. Cook for about 7-8 minutes per side. After cooking set aside to rest.
Add "Buffalo Wing Sauce" ingredients into a small sauce pan. Stir to combine as it heats. Once melted, remove from heat.
Shred the chicken. The fastest way is to chop it a little then put it in a bowl and use a hand mixer.
Turn the crockpot on low to help melt the cream cheese as you put it in. Cube the room temperature cream cheese and add to the crockpot.
Add shredded chicken to crockpot and combine with cream cheese.
Add Ranch and Blue Cheese. Stir to combine.
Shred your cheese or measure out what you need from the bag, and add to the crockpot. Stir to combine.
**I always opt to shred my own cheese from the block. Bagged cheese has those anti-caking agents in there, and that can affect the creaminess of the dip.
Pour in your Buffalo Wing Sauce. Stir to combine.
Cook on low for 3 hrs, stir occasionally. Cooking on low for 1 hr, then on high for 1 hr if short on time.
**If the cheese starts to break down and release too much oil, just vigorously stir everything to reincorporate. You can try to skim off some of the oil with a paper towel before stirring, if it's bothering you.
After 3 hrs, switch to "Keep Warm" and drizzle more hot sauce on top.
Serve with tortilla chips, celery, carrots, etc.
Keeps well in the fridge and reheats well.... if there's any extra that is!