Buffalo Chicken Sauce over Rice

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READY IN: 1hr
Recipe by PSU Lioness

I had a lot of Crock Pot Buffalo Chicken Dip leftover from a cookout so after some wonderful suggestions in the forums from a few other cooks, I came up with this. It sure was yummy! I served it over rice, but I'm sure you could serve it over any kind of pasta. I've also halved the original recipe (with the exception of the canned chicken since I always use more anyway) since that's about the amount of dip I had leftover. And I changed some of the ingredients from the original to get it to the way I usually make it.

Ingredients Nutrition

Directions

  1. Mix the canned chicken, cream cheese, shredded cheddar, blue cheese crumbles, milk, white wine, garlic powder and seasoned salt in a crock pot over high. Cover and set aside, stirring occasionally, so it melds together while cooking the rest of dinner.
  2. WHEN IT IS ALL SOFTENED AND MIXED TOGETHER, REDUCE HEAT TO LOW OR WARM.
  3. In a large saucepan, cook diced tomatoes and tomato sauce. Heat to bubbly over MEDIUM. Reduce heat to LOW, cover and allow to simmer for 10 minutes.
  4. While tomato sauce mixture is simmering, heat butter in a small saucepan over MEDIUM-HIGH heat. Add celery and saute for 5 minutes. Remove from heat and stir into crock pot mixture.
  5. Remove the tomato sauce from heat and stir into crock pot mixture. Recover crock pot and allow to continue cooking.
  6. Rinse the tomato sauce pan and heat over MEDIUM heat. Add chicken and cook until no longer pink and juices run clear. Don't worry about draining if it's watery.
  7. Add chicken to crock pot mixture. Stir to combine.
  8. Serve over rice or any other pasta. If it still seems too thick, thin the sauce with more milk or white wine.

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