Crockpot Buffalo Chicken Dip
Ingredients
| 1 lb | chicken breast |
| 3/4 cup | buffalo sauce, divided |
| 1/2 cup | mayo, divided |
| 1 | red pepper, diced |
| 2 stalks | celery, diced |
| 3 | green onions, trimmed and separated |
| 1/4 | unsweetened dairy free milk |
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Steps
- In a small bowl combine ½ cup buffalo sauce with ¼ cup mayo. Whisk together until smooth.
- To a slow cooker, add the chicken breast, buffalo sauce mayo mixture, red bell pepper, celery, and white part of the green onion. Stir to combine.
- Set the slow cooker on high and cook for 3-4 hours or on low for 5-6 hours.
- Once the chicken is cooked through, remove from the slow cooker and roughly chop or shred the chicken. Return back to the slow cooker along with ¼ cup mayo, ¼ cup buffalo sauce, ¼ cup milk of choice, and the green parts of the green onion. Stir to combine and continue to cook on high for about 30 minutes or until everything is heated through. Add additional milk if needed to thin.
- Serve straight from the slow cooker or transfer to a dish to serve. Garnish with green onion and a drizzle of hot sauce and/or ranch (optional)
Note
Serve with raw veggies or tortilla chips
Buffalo sauce- used primal kitchen buffalo sauce (it is dairy free)