Creamy Crock Pot Buffalo Chicken Dip
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
20
ingredients
-
Dip
- 2 (10 ounce) cans chunk canned chicken, drained
- 1 cup buffalo wing sauce
- 2 (8 ounce) packages cream cheese, softened
- 1 cup blue cheese dressing
- 1 1⁄2 cups shredded cheddar cheese
-
Dippers
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box crackers
directions
- Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
- Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
- Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
- Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
- Serve with celery sticks and crackers.
Reviews
-
Ahhh yes. This recipe is great. One difference, though, is that I just put it everything in the crockpot (and don't bother with the skillet). I also leave a bit of shredded cheese to mix in later for when it's been heated a while. The mixture for my small (2 qt?) crockpot comes to 1 cup chicken, 1/2 cup buffalo sauce, 8 oz cream cheese (softened), 1/2 cup dressing, 3/4 cup shredded cheese (or maybe a little more).
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This was awesome!!! was what my DH said. Took it to a party and there was nothing left. Made it pretty close to the directions except I heated things in the microwave and put it on high first to finish heating through as I was running late on time. Making it again for New Year's. Definite keeper recipe!
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This was great--though I did make a couple of changes. I used 1.75 lbs of boiled, shredded chicken, the whole bottle of blue cheese dressing, and 2 cups of shredded cheese mixed in. I also put everything in the crock pot and let it melt together for a few hours, rather than using the stove top. The only hint I have, is don't let this overcook--it will still taste great, but the cheddar will seperate. A fantastic dip!!!
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RECIPE SUBMITTED BY
KelBel
United States