CROCKPOT BUFFALO CHICKEN DIP WITH BLUE CHEESE 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:

• Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
• Season chicken with spices and toss to evenly coat the chicken.
• Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink.
• Set aside; repeat with remaining oil and chicken.
• Pour the hot sauce over the chicken tossing well.
• Serve with celery sticks and blue cheese dressing if desired.