BARBEQUE CHICKEN DIP RECIPES

Steps:

• To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
• Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
• Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
• Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
• Oven Method:
• Instant Pot Method:

Steps:

• Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.
• Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.
• Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.
• Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.
• TRY THIS TWIST!
• Slow-cooked Barbecued Chicken Sandwiches: Prepare recipe as directed through Step Remove chicken from slow cooker, and let cool slightly (about 10 to 15 minutes). Discard lemons. Skin, bone, and shred chicken. Skim fat from pan juices, and pour over chicken. Serve chicken over sliced Sweet Potato Cornbread. Top with Pickled Peppers & Onions and Simple Slaw.
• Note: To make ahead, cool shredded chicken completely. Freeze in an airtight container up to 3 months.