Name: Slow-Cooker Buffalo Chicken Dip
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Yield: 4–6 servings
Ingredients: 1 1/2 lbs thinly sliced chicken breast cutlets; 3/4 cup Frank's Red Hot Sauce (or another vinegar-based hot sauce), plus more for serving; 1 (8 oz) package cream cheese, cut into 8 pieces; 1 (8 oz) container sour cream; 2 cups shredded cheddar cheese, divided; 1/3 cup crumbled blue cheese; 1/4 cup scallions; Celery sticks, baby carrots, sliced French bread, reduced-sodium tortilla chips and/or crackers, to serve

Pre-flight checklist

Before you start

Cut the cream cheese into 8 pieces
Slice the scallions

Flight plan

Method

Layer the chicken in the bottom of the slow cooker and pour the hot sauce over it. Cover and cook on HIGH until the chicken is fully cooked, about 1 1/2 hours (cut into the thickest piece to check).
Using tongs, move the chicken to a cutting board, leaving the hot sauce in the slow cooker but turning it off for now. When the chicken is slightly cool, cut it into small pieces.
Add the cream cheese, sour cream, 1 1/2 cups cheddar, the blue cheese and the chopped chicken to the hot sauce. Cover and cook on HIGH for another 1 1/2 hours, stirring halfway through.
Stir again, then top with the remaining 1/2 cup cheddar and the scallions. Cover and let the cheese melt, about 15 minutes, then turn the slow cooker to LOW or WARM.
Serve straight from the slow cooker with crackers, chips, celery or carrots.

Notes & tips

Shortcut: skip cooking the chicken. Add about 3 1/2 cups chopped rotisserie chicken plus the 3/4 cup hot sauce and start at step 3.
With both blue cheese and hot sauce it's on the salty side, so reduced-sodium chips and crackers are best.
A smaller slow cooker (about 2 1/2 quarts) works best. Keep it on WARM and let everyone dip right in.

Slow-Cooker Buffalo Chicken Dip

Before you start

Method

Notes & tips

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