BUFFALO CHICKEN DIP (SLOW COOKER, OVEN AND INSTANT POT ...
This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!
Provided by Gina
Categories Appetizer
Total Time 240 minutes
Prep Time 5 minutes
Cook Time 240 minutes
Yield 9
Number Of Ingredients 8
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:
Nutrition Facts : ServingSize 1 /3 cup, Calories 121 kcal, CarbohydrateContent 4.5 g, ProteinContent 15 g, FatContent 6.5 g, SaturatedFatContent 4 g, CholesterolContent 48 mg, SodiumContent 707 mg, SugarContent 2.5 g
CRACK CHICKEN – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 - 6 servings
Number Of Ingredients 7
Steps:
- Pour water in the Instant Pot.
- Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
- Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken and shred.
- Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
- Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
- Sprinkle with bacon and green onions and serve.
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