Buffalo Chicken; Crock Pot Version

I truly believe there can never ever be enough buffalo chicken dip, I also strongly believe I could eat it every day for basically the rest of my life.  It’s an addition, I am seeking help ;).  But since I love it I am always trying to make it in new ways, thats where this recipe came into play.  It incorporates a crock pot and buff chic dip so basically the best of both worlds.  Its really easy and you wont regret making it 😀

 

Ingredients:

  • chicken breast (thighs would probably work too)
  • 1/2 a small onion
  • buffalo sauce
  • garlic
  • parsley
  • cream cheese/ cheese (optional)
  • salt and pepper

 

How to:

  1. defrost your chicken, I have been learning that if you put the meat in before it is defrosted it will be much more tough.
  2. Slice up your onion and put at the bottom of a crock pot, I used 1 half of an onion for one chicken breast.  Then drizzle just a bit of oil on top.
  3. Then place your chicken on top, with some garlic on top and parsley, and salt and pepper.
  4. Let it cook on high for about an hour then add your first round of sauce to the crock pot.  Then it can go to low.
  5. You are going to add your sauce at different time intervals, in total you will probably use 1/2 cup of sauce maybe less depending on how you like it.
  6. So once the chicken is able to be shredded add the rest of your sauce.
  7. Now to make this have a creamy texture you can add a bit of cream cheese towards the end of the cooking process.
  8. In total I let this cook on high for 2 hours and then low for a long time, it needs about 5 hours on low to be ready but I cooked it for a bit longer and it makes no difference 😀
  9. So enjoy that buff chick dip in a whole new way!! I ate this over rice, so good 😀

 

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