Delicious and easy Buffalo chicken dip made in a slow cooker. Perfect for any party.
Ingredients
2poundsboneless skinless chicken breasts
Salt and black pepperto taste
½cupchicken broth
3stalks celeryvery finely chopped
2 eightouncepackages cream cheese
¾cupFrank’s hot sauce
1small jalapeno pepperfinely minced
6ouncecrumbled blue cheesedivided
1cupMozzarella cheesefinely shredded
3green onionstops sliced (optional)
1small jalapenosliced (optional)
To Serve:
Celery stalks
Carrot sticks
Instructions
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.