Good morning! How are you doing with your New Year’s resolutions? If you made any resolutions to eat healthier, you might want to pin this post and save it for a day when you want to give yourself a treat. I’ve been trying desperately to eat healthier this month, buy it’s not going so well. I think I need to sit down and finally write down what my food related goals actually are. (The end of January isn’t too late for New Year’s resolutions, is it?)
Even with all of my good intentions, I couldn’t let the Super Bowl come and go without sharing my sister-in-law’s awesome and easy Crockpot Buffalo Chicken Dip recipe. And when I say easy, I mean EASY. This dip recipe is always a big hit and it would be a perfect addition to any Super Bowl party!
This recipe only takes 4 ingredients…canned chicken, cream cheese, shredded cheese, and hot sauce. That’s it. You can use the hot sauce of your choice. I use Rippin Red Mild Wing Sauce and I highly recommend it. The Rizzotti’s are family and we love their sauces!
I love any recipe where all you have to do is throw it all together in a crockpot and forget about it. You do need to stir this one a few times during the first hour to help everything melt evenly, but you can just ignore it after that.
If you are a more adventurous eater, you could easily add all sorts of things to this dip to make it your own. I hope you enjoy it as much as my family does!
- 3 (10-ounce) cans of chicken breast, drained
- 3 (8-ounce) packages of cream cheese
- 2 cups of shredded cheddar cheese
- ½ cup of hot sauce
- Place one of the packages of cream cheese in a 2-quart crockpot. Top with one can of chicken and about ⅓ of the shredded cheese.
- Repeat two more times.
- Top with hot sauce.
- Cook on high for 2 hours, stirring occasionally during the first hour.