This quick and easy appetizer is perfect for tail-gating parties and other informal gatherings. Just toss all the ingredients into a slow cooker crock, turn it on, and viola! You have a tasty and delicious dish your guests will love.
Serve this with carrots and celery as listed, and it would be equally delicious scooped it into a crusty bread bowl.
[click_to_tweet tweet=”Kick up your party the easy way with this Buffalo Chicken Dip made in a slow cooker. Perfect for any party. #partyideas #hotappetizers ” quote=”Kick up your party the easy way with this Buffalo Chicken Dip made in a slow cooker. Perfect for any party. ” theme=”style2″]
Buffalo Chicken Dip
- 2 pounds boneless skinless chicken breasts
- Salt and black pepper (to taste)
- ½ cup chicken broth
- 3 stalks celery (very finely chopped)
- 2 eight ounce packages cream cheese
- ¾ cup Frank’s hot sauce
- 1 small jalapeno pepper (finely minced)
- 6 ounce crumbled blue cheese (divided)
- 1 cup Mozzarella cheese (finely shredded)
- 3 green onions (tops sliced (optional))
- 1 small jalapeno (sliced (optional))
- Celery stalks
- Carrot sticks
- Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker.
- Cover and cook on high for 3-4 hours or 6-7 hours on low.
- 30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Cover and continue cooking until cheese is completely melted.
- Garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.
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