NOM nom Nom.. I love anything buffalo flavored. I also love cheese. And my crockpot. So when I have an excuse to make a party dish like this, I pretty much eat the entire thing…which is not good, because *warning* this is not a healthy recipe.
There are two easy ways to make buffalo chicken dip: crock pot or oven.
Ingredients:
-3 chicken breasts
-1 package (8oz) cream cheese
-1/2 cup Franks Red Hot Sauce
-1/3 cup blue cheese or Ranch dressing(Wishbone and Kens are definitely gluten free)
-1/2 bag of cheddar cheese
-3 tbs butter (optional)
(Corn chips or celery for dipping)
Directions for crock pot:
-Place chicken breasts, butter and hot sauce into the crock pot. Set on High.
-Once the chicken starts to soften, pull it apart with two forks, creating pulled chicken.
-Let chicken continue to soften, and once it begins to look stringy and pulled, add in cream cheese, cheddar cheese and dressing.
-Mix together until totally blended. You should see the chicken start to really break apart
– Once it starts to bubble around the edges it is ready to serve
Directions for stove: (I don’t use butter in this version)
-Boil chicken breasts in water on the stove.
-Once chicken is cooked (10- 15 minutes depending on thickness), remove from water and set aside to cool.
-Preheat oven to 375.
-Once cool, pull it apart with two forks, creating pulled stringy chicken.
-In a large mixing bowl add cream cheese, cheddar cheese and dressing.
-Mix together until totally blended, then pour into glass/ceramic dish.
-Bake dish on 375 for about 15 minutes until dip is heated through
-Switch to broil for 1 -2 minutes to make the top crispy. Watch it while the broiler is on! It can burn quickly.
Serve it straight from your crock pot/baked dish with corn chips ….or celery if you’re being “healthy”.
Can’t get enough buffalo? Try this buffalo chicken stuffed avocado or these traditional buffalo chicken wings.
Gluten Free with Angie Marie 