During my first pregnancy, I had a love affair. It was the only thing I craved. Hot sauce. I don't know how many bottles of hot sauce I went through during those nine months, but I'm sure I added it to something at least twice a day. It's no surprise that both of my kids enjoy spicy foods. When my son was 2, he even requested Buffalo chicken pizza for dinner one night.
I still love anything with hot sauce, and, recently, I wanted to make Buffalo Chicken Dip for a party. However, all of the recipes I found were were small portions, and I wanted to fill up my medium sized crock pot. So, I created my own easy recipe for Crock Pot Buffalo Chicken Dip, and it was amazing!
Here's what you need:
Three Chicken Breasts - I just bought a pack of 3 Purdue Chicken Breasts, and it weighed about 1 & 3/4 pounds
Two 8 oz. packages of Philadelphia cream cheese, softened
One 12 oz. bottle of Ranch Salad Dressing
Two packages of Kraft Shredded Cheese with a touch of Philly - Three Cheese
1/2 cup to 2/3 cup of Hot Sauce. My favorite is Franks RedHot Sauce. You can start with 1/2 cup of hot sauce and add more until it's to your desired taste. For me, 2/3 cup was spicy, but not over-the-top.
1. First, you'll need to poach/simmer your chicken breasts. Boil water in a pot, then add your chicken breasts and cook them uncovered for about 25-35 min. (The Purdue website says that to ensure "doneness", the internal temperature should be at 170° F at the thickest part.)
2. Once your chicken is thoroughly cooked, take the chicken out of the pot and discard the water. Then, shred the chicken into small pieces. Also, break up the blocks of cream cheese into smaller pieces
3. Put all of the ingredients into the crockpot and stir it up the best you can. Cook on high for 1 hour.Stir some more. Then cook on low for the 2nd hour. Stir again. After 2 hours, it's ready to eat. You can garnish with Crumbled Blue Cheese if you want. Serve with Celery sticks and tortilla chips or crusty bread.
This dip is full of shredded chicken, the perfect creamy texture, and just spicy enough.