This delicious Buffalo chicken dip can be prepped, cooked, and served in your crockpot or slow cooker! Cook the raw chicken breasts, shred them with a hand mixer, then add the rest of the ingredients, and voilà: this yummy dip is ready four hours later.
Ingredients
- skinless, boneless chicken breasts: 2 piece (8 ounce)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- reduced-fat cream cheese (Neufchatel): 1 pack (8 ounce pack)
- sour cream: 1 container (8 ounce container)
- Buffalo wing sauce (such as Frank's® Red Hot): 0.5 cup
- sharp Cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
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Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.
