The actual star of the show on game day is this Crock-Pot buffalo chicken dip, not the football players on your family’s favorite team. Thanks to a clever rotisserie chicken shortcut, this buffalo chicken recipe is twice as quick as other slow cooker recipes, and it’s even easier than the simplest oven-baked version.
Ingredients:
- 4 c. shredded, cooked chicken (about 1 large rotisserie chicken)
- 8 oz. shredded sharp cheddar cheese
- 8 oz. shredded pepper jack cheese
- 2 (8-oz.) packages cream cheese, softened
- 1 c. buffalo sauce, plus more for topping
- 2/3 c. ranch dressing
- 2/3 c. blue cheese crumbles, plus more for topping
- Chopped chives, for topping
- Carrots, celery sticks, and tortilla chips, to serve
Instructions:
Step No.01
Combine the chicken, blue cheese, ranch dressing, buffalo sauce, cheddar, pepper jack, and cream cheeses in a 6-quart slow cooker. Cook, covered, on low for two to four hours, stirring now and then.
Step No.02
Add some buffalo sauce, blue cheese crumbles, and chives to the dip before serving. Keep heated for a maximum of two hours. Accompany with tortilla chips, carrots, and celery sticks.
Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a41467369/crock-pot-buffalo-chicken-dip-recipe/