- Most Helpful
- Highest Rating
If you have an extra 20 minutes... SKIP THE CANNED CHICKEN. Canned chicken has that "tuna" taste/smell association because of the brine/canning process. Take 3/4-1lb of boneless skinless chicken breasts, cut them in 1/2 or 1/3rds depending on the size of the breast pieces you have and poach them in boiling salted water (they'll cook quicker) - run them under cold water and shred them with a fork or dice them if you're in a hurry. If you've made it with canned chicken and then do it this way you will taste the WORLD of difference. Also, I tend to add a touch of cayenne 1/8tsp and use sharp cheddar... If you make it in a 13x9 instead of the crock pot, you can sprinkle crumbled bleu cheese on top before you bake it and you get a nice cheesey brown crusty top :) (ps I'm from Buffalo...)
ALSO - If you're making this ahead of time and want to 'set and forget' -- which is what a crock pot recipe should be, you can completely skip the saucepan, just stir everything together (easiest way is throw it all in the bowl of a stand mixer with the paddle and turn it up (it really helps integrate the chicken as well) and throw it all in the crock pot...
Quick, simple and tastes wonderful. I made the dip for my cousins grad party and it was gone in no time, everyone loved it. I skipped all of the first steps and just put all of the ingredients into the crockpot and let them cook together on high for 1 hour and then another hour on warm and then switched it to warm and it was ready! A real crowd pleaser.
I made this twice for Christmas parties and also for New Year's Eve, everyone loved it!!! I used about 1/3 of a block of "velveeta" and threw in about 1-2 cups of shredded mexican cheese and also upped the hot sauce, since we all love the heat. I also used a rotisserie chicken, picked free of skin, fat and bone. Threw it all in the crockpot and stirred from time to time, easy and delicious!!!
Awesome dip! Super simple to make, and I did as someone else suggested and just started it all out together in the crockpot. Loved it with both the bread and the chips.
I have to go with tommybluez- do not ruin this dish by using canned chicken! I made this for Easter as an appetizer and people went bananas over it. I think I am going to be the buffalo chicken dip person at all future holiday parties. <br/><br/>Using freshly poached chicken is easy. I caution you not to cook the chicken at a full roaring boil. You want the water slightly boiling, but not roaring or else your chicken may get over done. Then when you finish poaching, you just shred with two forks. It really doesn't take long once you get the hang of it. <br/><br/>I used lowfat ranch in this recipe as a personal preference, but I did add a minute amount (like 1/4 cup) of crumbled bleu cheese (the actual cheese, not the dressing) to it. Also, I did not follow the exact instructions. I put the cheese, cream cheese and ranch in the crockpot when the chicken started boiling. Then after I shredded the chicken, I put it in a sauté pan with 3/4 of the buffalo sauce and cooked it on medium for a few minutes to get the chicken to absorb the sauce. I added the remaining buffalo sauce to the crock pot and then added the chicken/buffalo sauce mixture in and let it congeal. I served this with Scoop Corn chips and celery sticks. YUM. The bleu cheese made it pop if you ask me.
This is one of my go-to recipes for many occasions. I also just throw everything in the Crock-Pot and heat it together, no need for the separate step in the saucepan.
I prefer an even thicker spread/dip, so I make it with a cup of ranch dip (generally just half a batch of Hidden Valley Ranch mix in sour cream) instead of dressing. I then serve it with crackers, tortilla chips, and Fritos (depending on what I have around).
This is a great recipe. It is always the first to be gobbled up. My husband prefers it baked though. I mix all but the cheese, pour into baking dish and top it with cheese. Bake it aon 350 degrees for 30 minutes or until the cheese is melted. And, in our family, you can only eat these with Wheatable crackers or celery(if you are on a diet)!
This is a great recipe to bring to any party. I also used reduced fat cream cheese and light ranch dressing and it still tastes great. I've also made it with left over cooked and chopped chicken breasts and it taste great that way as well. I prefer it served with tortilla chips and celery sticks.
Changed recipe a bit following other people's suggestions and it was delicious!<br/>1) I first poached two chicken breasts in chicken stock with about two tablespoons of Franks Red Hot. I brought it to a boil, then lowered it to a simmer and partially covered it. I cooked it for like 3 hours. You don't need to do that, but I wanted fresh chicken that would easily shred and I had the time to do it.<br/><br/>2) I used Ken's Blue Cheese dressing instead of Ranch. Doesn't make sense to use ranch if you want it to taste like chicken wings. I also used a local restaurant's wing sauce (medium) since they have the best wings in town. <br/><br/>3) I put 1 1/2 cups of sharp cheddar in the with the other ingredients in a pot on the stove. I used the other 1/2 cup cheddar along with crumbled blue cheese to top it off. I baked mine in a glass dish instead of the crock pot to make it more like a casserole. It was absolutely to die for delicious!
I have been making a recipe like this for years! Only use fresh chicken and freshly grated cheese. It's fabulous.