Slow Cooker Buffalo Chicken Dip (Skinnytaste)

The Super Bowl is here, so it is time for yummy appetizers! This is my one day of year where I give myself a free pass to pick at food all day, and not actually eat a meal, so I am going to enjoy every single bite of this dip! This recipe is also a family favorite, especially since my husband is OBSESSED with all kinds of buffalo chicken. This was super easy to make too! Enjoy! Meghan

Slow Cooker Buffalo Chicken Dip (Skinnytaste)


2 (16 ounces) boneless skinless chicken breasts

    4 oz 1/3 less fat cream cheese, softened (Philadelphia, is there any other kind?)

      1 cup fat-free sour cream or Greek yogurt (I prefer sour cream)

        1/2 cup Franks red hot sauce (or whatever hot sauce you like)

          1/2 cup crumbled blue cheese (I don’t like blue cheese, so I substituted with Monterey Jack)

            1 teaspoon white vinegar

              scallions, optional for garnish

                cut up celery sticks and carrot sticks, for dipping


                  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 and hot sauce together until smooth. Add half of the Monterey Jack 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 Monterey Jack cheese, garnish with scallions. Serve hot.

                          Buffalo Chicken Lettuce Wraps In A Crockpot

                          Buffalo Chicken Lettuce Wraps in a Crockpot

                          My husband is literally obsessed with buffalo chicken, so I try to incorporate it into as many meals as possible! Buffalo Chicken Lettuce Wraps, cooked in a slow cooker, is right up his alley! He chooses to have his buffalo chicken on bread, but I opted for the low-carb version. This recipe is so easy and so delicious! Give it a try! Enjoy! Meghan


                          3-4 boneless, skinless chicken breasts

                            12 oz Frank’s Buffalo Wing Sauce

                              1 packet of Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

                                1 head of lettuce

                                  Optional: rolls/bread


                                    Add chicken to the crockpot

                                      Mix wing sauce and ranch packet and pour over chicken

                                        Cook on low for 6-8 hours or on high for 3-4 hours (I cooked on low)

                                          Shred chicken with 2 forks and add back to the crockpot for 10 more minutes

                                            Serve hot on lettuce wraps or bread

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