For our annual potluck, the Pie and I decided to make three hot dips and have them with crackers and vegetables for people to snack on while they waited for the rest of
the food our guests to arrive. As with all slow cooker meals, the prep pictures look prettier than the final shots, so you’ll just have to take my word for it that they’re well worth eating — so worth eating, I’m giving each dip its own post this week. Today we’re making BUFFALO CHICKEN WING DIP. This recipe may seem a little odd as a dip, but it works — trust me!
Drain a 10oz can of chunk chicken and break it up with your fork. I think next time I make this I will use real roasted chicken instead. But this still works. Chuck the chunks in your 1.4qt slow cooker.
Add in 1 8oz/250g package cream cheese. Pour in 1/2 cup ranch or blue cheese dressing. I went with blue cheese. Buffalo wings aren’t right without blue cheese.
On top of that, pour in about 3/4 cup buffalo wing sauce.
And then grate over that 3/4 cups cheddar cheese.
Cook on low for 3-4 hours, stirring occasionally to melt everything together, and serve with everything you like to dip in dips!