It’s my slow cooker to the rescue again. This time I made Spicy Buffalo Chicken Dip(that’s more like a meal), that I think is perfect for Halloween night when you’re in a hurry to go trick or treating or want something delicious when you come back home. You can adjust the heat to suit your own taste by increasing or decreasing the amount of hot sauce and jalapeno peppers you use.
Prep time: 10 minutes
Cook time: 3-7 hours
2 lbs. boneless, skinless chicken breasts
Salt and black pepper, to taste
½ c. chicken broth, preferably organic*
3 stalks celery, very finely chopped
2 8-oz. packages cream cheese
¾ c. hot sauce
1 small jalapeno pepper, finely minced
6 oz. crumbled blue cheese, divided
1 c. Mozzarella cheese, finely shredded
3 green onions, tops sliced (optional)
1 small jalapeno, sliced (optional)
*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.
- 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 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. Add cover and continue cooking until cheese is completely melted.
- Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks, chips or even bread.