Description
Creamy, spicy and cheesy, this Crock Pot Buffalo Chicken Dip is a shareable dish exploding with flavor. This high protein dip is made with a blend of cheeses, non-fat Greek yogurt, low-fat cream cheese, simple spices and hot sauce to deliver an addicting mouthwatering dip.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breast (raw)
- 1/2 cup Frank’s Red Hot Sauce
- 8 oz 1/3 less fat cream cheese (cubed)
- 1/2 cup non-fat Greek yogurt
- 1 cup sharp cheddar cheese (shredded, 112g)
- 1 cup low-moisture part-skim mozzarella cheese (shredded, 112g)
- 4 green onions (chopped)
- 1 tsp. garlic powder
- 1 tsp. salt
Instructions
- Boil and Shred: Add the raw chicken to a pot, cover with water and boil for 15-20 minutes until internal temperature reaches 165 degrees Fahrenheit; remove and shred with 2 forks or a hand mixer.
- Assemble: Add the shredded chicken, hot sauce, cream cheese, greek yogurt, shredded cheeses, green onions, garlic powder and salt to the crock pot.
- Slow Cook: Stir together and set on low for 1.5 hours, stirring around the 1 hour mark to ensure even cooking.
- Final Mix: Once done, give the buffalo chicken dip a good mix until evenly combined throughout.
- Serve: Serve with chopped pita, crackers, chips or veggies.
Notes
If using pre-cooked chicken breast, use 1.12 lbs. Rotisserie chicken or leftover chicken can also be used for convenience. Serve with crackers, pita, veggies or as an open face sandwich.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 118g
- Calories: 222 kcal
- Sugar: 1 g
- Sodium: 584 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 83 mg
Keywords: buffalo chicken dip, high protein, slow cooker, crock pot, appetizer, gluten-free