Slow Cooker Spicy Buffalo Chicken Dip
This Slow Cooker Buffalo Chicken Dip is a crowd-pleasing appetizer for parties and informal gatherings.
Servings 6 -8
Calories 519kcal
Equipment
Ingredients
- 2 lbs 00g boneless, skinless chicken breasts
- Salt and black pepper to taste
- ½ cup chicken broth/stock
- 3 stalks celery very finely chopped
- 2 8-oz/225g packages cream cheese
- ¾ cup Frank’s Original Hot Sauce
- 1 small jalapeño pepper finely minced
- 6 oz 170g crumbled blue cheese, divided
- 1 cup Mozzarella cheese finely shredded
- 3 green onions tops sliced (optional)
- 1 small jalapeño sliced (optional)
To Serve
- Celery stalks
- Carrot sticks
Instructions
- Season the chicken breasts with salt and black pepper, to taste. Place them into a 5 or 6-quart (or litres) slow cooker together with the broth/stock, celery, cream cheese, hot sauce, jalapeño pepper, and 4 oz/100g crumbled blue cheese. Cover and cook on high for 3-4 hours or 6-7 hours on low.
- 30 minutes before serving, remove the lid and shred the chicken using two forks.
- Add the shredded Mozzarella cheese and stir to combine.
- Place the lid back on and continue cooking until the cheese is completely melted.
- Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired.
- Keep warm and serve with celery stalks and carrot sticks.
Notes
*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.
Nutrition
Serving: 1 | Calories: 519kcal | Carbohydrates: 7g | Protein: 47g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Cholesterol: 181mg | Sodium: 1316mg | Fiber: 1g | Sugar: 4g