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
My hubby would LOVE this! I think I might surprise him with it on Sunday! 🙂
thedoseofreality recently posted..The Most Shameful Parenting Moment I Have Ever Faced