Crockpot Buffalo Chicken Dip
This is the easiest Crockpot Buffalo Chicken Dip! Cook high for 4 hours and you've got the perfect appetizer for holiday parties and tailgating season!
Servings: 10 servings
- 2 cups chicken broth
- 2 chicken breasts
- 1 (8 oz) brick cream cheese, cut into cubes
- 1 cup sour cream
- 1 cup buffalo wing sauce
- 1/4 cup melted butter
- 1/2 cup blue cheese crumbles
- 2 green onions, sliced
- Tortilla chips
Add chicken and broth to slow cooker and cook on high for 4 hours. Remove chicken to shred, and discard leftover broth. You can also boil chicken in broth for 18-20 minutes until chicken is cooked through, or use 2 cups leftover/rotisserie chicken.
Microwave cream cheese for 2 minutes. Stir in sour cream, buffalo sauce and melted butter, then stir in shredded chicken. Add to slow cooker, then cook on high for 2 hours.
Top buffalo chicken dip with green onions and blue cheese, then serve with tortilla chips, celery and carrots and enjoy!
Calories: 240kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1101mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg