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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.