Buffalo Chicken Dip

There are a lot of ways to make a buffalo chicken dip. I have read many many recipes on the different variations of ingredients to the way to cook it.  I prefer the way of slow cooking myself.

 Some say bake at 350° for 20 minutes, until bubbly. Some recipes say to use ranch, or to use canned chicken.  I would rather not use canned chicken myself, ranch is fine, however, I prefer the tang and complex layers of blue cheese, and I love the chunks you get every few bites. Plus I think that blue cheese always should be paired with buffalo in general! 

With that, here is how I like to make my buffalo chicken dip!

What You Need:

2 Chickens; thighs or breast

Cream cheese 2      8oz (small package) 

1/2 + 2 cups ​Franks Buffalo Sauce  (feel free to add in a different hot sauce or two for fun)

Cheddar Cheese; at least 1 cup, split into 1/2 cups.

Blue Cheese Dressing; a few good squeezes.  I like to use Ken's Chunky Blue Cheese Dressing...(Wish Bone is not a good choice for this recipe, it is too sweet for this particular recipe which I have discovered in past recipes of this making.)

Slow cooker.

About 2 hours of cook time or less

Add in all of the above ingredients into your slow cooker, for the cream cheese, I broke off pieces instead of throwing the whole block in.  Shred your cheese with a cheese grater, slice up chicken into small cubes and add into the slow cooker, allow it to cook fully in 1 1/2 cups hot sauce for about 30 minutes-1 hour; this makes the chicken fall apart and shred with much ease. If the chicken does not shred, it's alright. Guests will be extremely pleased with chunks of chicken!    

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Other options to add into this recipe:

Sour Cream; a few dollops  (optional)

1 habenero; seedless, and sliced very thin (optional), for extra, extra heat, ( I call this a side experiment, which is not incuded in this recpie at this time.) Add in your sliced habenero with the cheddar cheese, cream cheese and buffalo sauce step.

The dip just starting I have added the raw chicken with the 1/2 cup buffalo sauce, (1) 8oz cream cheese (broken up as shown below) and 1/2 of the shredded cheddar! 

After an hour, I like to add the rest of the cheddar, the rest of the buffalo sauce (don't be afraid to use it!) and the other 8oz cream cheese (broken up)  and give everything a good stir and quickly return the lid to the slow cooker!

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