Buffalo Chicken Dip

This recipe is from the AMAZING SkinnyTaste.com !

Great party dip, perfect for football games or whenever! You guys will love this and it’s easy to prep in your crockpot! Calorie/nutrition info is also listed below. By the way- I’d be curious to try this recipe as a vegan version. Replace chicken with jackfruit and get all vegan versions of the recipe items below… 🙂


  • 2  boneless skinless chicken breasts (16 ounces)
  • 4 oz 1/3 less fat cream cheese (softened (Philadelphia))
  • 1 cup fat-free sour cream or Greek yogurt (I prefer sour cream)
  • 1/2 cup Franks red hot sauce (or whatever hot sauce you like)
  • 1/2 cup crumbled blue cheese
  • 1 teaspoon white vinegar
  • scallions (optional for garnish)
  • cut up celery sticks and carrot sticks (for dipping)


  1. To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
  2. Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
  3. Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
  4. Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.

Oven Method:

  1. To bake this in the oven, you can use cooked shredded chicken breast from a rotisserie chicken, then mix all the ingredients and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

Instant Pot Method:

  1. Cook chicken covered in water or broth 15 min high pressure. Once you shred and drain set the instant pot to the slow cooker mode, combine ingredients and proceed.

Serving: 1/3 cup, Calories: 121kcal, Carbohydrates: 4.5g, Protein: 15g, Fat: 6.5g, Saturated Fat: 4g, Cholesterol: 48mg, Sodium: 707mg, Sugar: 2.5g

This recipe is from SkinnyTaste.com