Buffalo Chicken Dip Crock Pot

Football season is here and this family loves to hit the sports restaurants and enjoy some wings but it can be pricey to do that. I have been experimenting with ways to have the sports restaurant food at home at a fraction of the price.

Alex and Spencer love chicken wings and we often find ourselves on a Thursday night at a popular wing establishment. Alex loves them traditional while Spencer likes them hot… HOT… HOT!

Over the next few weeks, I will be testing different football recipes that are “wing and wing inspired” to find the ones that my family enjoys and hopefully have a top list just in time for our annual Super Bowl party.

Everyone loves the classic Buffalo Chicken Wings and let’s make it in a different format like a dip! (Easier to eat and just as tasty!)

This Buffalo Chicken Dip you can serve with bread, vegetables, or crackers. I prefer bread while the rest of the family prefers crackers. (And when I do the vegetarian version.

Also, I like to keep a side of blue cheese crumbles, chopped green onions, and other toppings on the side for those who want to “doctor” theirs up before eating.

You can also add it to various rolls and then you have sliders or sandwiches! (If you use for a sandwich add some creamy blue cheese coleslaw to top it with!)

BTW… I use Costco’s rotisserie chicken as much as I can — I think it’s such a great bargain and you cannot beat the taste!

Cilantro Lime Chicken Tacos {Slow Cooker Version}

Buffalo Chicken Dip Crock Pot

Buffalo Chicken Dip in the CrockPot

Name: Buffalo Chicken Dip in the CrockPot
Prep time: 15 min
Cook time: 1 min
Total time: 1 h 55 min
Ingredients: 1 pound chicken breast, fully cooked and shredded (I use Costco rotisserie chicken); 8 ounces cream cheese {normally one bar such as Philadelphia Cream Cheese}; 1/2 cup Frank's hot sauce; 1 cup ranch dressing; 1 cup Colby-Jack cheese; 1 cup cheddar cheese, mild

Prep Time 15 minutes

Cook Time 1 minute

Inactive Time 1 hour 39 minutes

Total Time 1 hour 55 minutes

Ingredients

1 pound chicken breast, fully cooked and shredded (I use Costco rotisserie chicken)
8 ounces cream cheese {normally one bar such as Philadelphia Cream Cheese}
1/2 cup Frank's hot sauce
1 cup ranch dressing
1 cup Colby-Jack cheese
1 cup cheddar cheese, mild