![close up view of Buffalo Chicken Dip garnished with green onions in a white bowl, served with carrots, peppers, celery, and tortilla chips on a platter](https://cdn.statically.io/img/www.allrecipes.com/thmb/nJAVnCQID5feGwAhq5tfrgikGuA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6250130-slow-cooker-buffalo-chicken-dip-Yoly-4x3-1-701df92833944d1a896482099c031810.jpg)
Ingredients
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2 (8 ounce) skinless, boneless chicken breasts
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½ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon garlic powder
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1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
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1 (8 ounce) container sour cream
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½ cup Buffalo wing sauce (such as Frank's® Red Hot)
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½ cup shredded sharp Cheddar cheese
Directions
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Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
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Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.
Tips
For easy clean up, spray the slow cooker with nonstick spray.
Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts (per serving)
120 | Calories |
8g | Fat |
3g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 120 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 5g | 23% |
Cholesterol 35mg | 12% |
Sodium 371mg | 16% |
Total Carbohydrate 3g | 1% |
Total Sugars 0g | |
Protein 9g | 18% |
Vitamin C 0mg | 0% |
Calcium 67mg | 5% |
Iron 1mg | 3% |
Potassium 98mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.