Ellen’s Buffalo Chicken Dip

The secret to the scrumptious-ness of this dip is cooking the chicken in the crock pot the day before or earlier in the day. You MUST cook the chicken this way to get raves; if you just use plain shredded chicken, I can’t be responsible for the yawns you will incite.

I serve it with celery sticks and carrot chips in addition to tortilla chips, but seriously, people only dip with the tortilla chips.  -Ellen

Chicken:

1 pound boneless chicken breast

12 ounces Stubb’s Original Wing Sauce

1/2 cup light sour cream

Mix wing sauce and sour cream in the crock pot. Add chicken and cook on low for 5-6 hours. Remove chicken from crock pot, place in a bowl and shred with two forks. Mix chicken with about 1/2 cup of sauce from the crock pot, enough to make it moist. (The chicken can be frozen for later use.)

Dip:

Shredded chicken from the crock pot

1/4 cup Frank’s Red Hot Sauce (adjust this according to the amount of heat that you want)

1 cup Kraft Mayo with olive oil

1 cup shredded Cheddar cheese

1 tsp lemon juice

1/4 cup crumbled blue cheese

Preheat oven to 375 degrees. Toss chicken with Frank’s Red Hot Sauce. Stir in the remaining ingredients except blue cheese. Turn into 2 quart shallow casserole, then sprinkle with blue cheese. Bake uncovered 20 minutes or until bubbling. (You can transfer it to a crock pot to keep it warm during your party.)

REVISION! – I have now started skipping the oven step. Just put the prepared chicken as described above in a clean crock pot and top with the blue cheese. This crowd pleaser just got easier! Ellen

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