My friend Rick (aka The Rick) brought a slow cooker filled with delicious buffalo chicken dip to our Super Bowl party this year. He emailed me the recipe today, and I thought it was the perfect way to break in the new slow cooker!
Buffalo Chicken Dip
3-4 boneless, skinless chicken breasts (mine totaled about 1.5 lbs)
1 cup hot sauce (I used 1/2 cup Frank’s Red Hot + 1/2 cup Frank’s Buffalo + a few shakes of Great Balls of Fire)
1 1/2 cups shredded sharp cheddar cheese
2 tbsp butter
16 oz (2 packages) cream cheese
1 cup ranch dressing
pepper and salt
Brush the chicken breasts with hot sauce, season with pepper and salt, and bake at 350 degrees for half an hour.
Remove the chicken from the oven, and let it cool until you are comfortable touching it. Shred the chicken into small bits.
Layer the shredded chicken, cream cheese, butter, hot sauce, shredded cheddar, and ranch dressing in the slow cooker, and turn the heat to high. Cook for about an hour, or until the dip is melty and gooey and just a bit bubbly. This is where the “slow” part of “slow cooking” comes in, but an hour really isn’t that terrible of a wait. Make sure to stir semi-frequently — you don’t want the liquid part of the sauce to burn to the sides.
Once the dip is done, switch the setting on the slow cooker to “warm” and serve! Chips, celery, and carrot sticks are all excellent vehicles for getting the dip to your mouth. I promise you won’t be leaving the cooker on “warm” for long.
Optional step if you want the dip to transform into a sammich filling: up the amount of chicken, and chop up celery and mix it into the dip, then spoon dip onto a bun.
If you like the heat: this dip is going to be a bit mild for you. Add in more hot sauce.