Buffalo Chicken Crack Dip

I would like to say I made this for a large group of people, and I shared it with those people, but as the Patriots were in the Super Bowl, I refuse to watch it with anyone outside my immediate circle of close friends and family. I need to concentrate on the game, and not have everyone talking during it, and then shut up for the commercials. My point is that  while I cut the recipe in half, I did eat almost all of this dip by myself. Sure, my fiancé had a little, but I seriously could not stop eating it. At least I had carrots with it. And then I ate the leftovers during yesterday’s snow storm. That being said, I’m off the dairy for the next few weeks (not to be TMI but I have eczema on my back, and the only thing that gets rid of it is stopping all dairy products. Oh crap, my bacon and bourbon party is this weekend- ok I can cheat one night.) I just love anything I can make in the slow cooker. I think it may be time to upgrade and get a bigger one.



  • Two 8-ounce packages reduced-fat cream cheese, cut into small pieces
  • 2 chicken breasts, cooked
  • 2 cups shredded Cheddar (about 6 ounces)
  • 1 cup buttermilk
  • 1/3 cup hot sauce, such as Frank’s
  • 1 tablespoon all-purpose GF flour
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powderPut the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. reduce the heat to warm and serve with celery and carrot sticks, or tortilla chips.


This entry was posted in Appetizer, Dip, Slow Cooker. Bookmark the permalink.

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