I've always made this in a 9x13 Pyrex dish & baked in the oven, but I decided to see how it would do in the slow cooker since it is so much easier to transport in the insulated Crockpot bag instead of risking it leaking in the shallower Pyrex dish in the Pyrex Portable bag. I was very pleased to taste little difference between the two cooking styles! Here is my lazy version of the popular dip version (lazy because I used canned chicken instead of 3-4 cooked chicken breasts):
Ingredients
2-8 oz packages cream cheese (or Neufchatel works just as good as a slightly healthier substitute)
3 large cans (12.5 oz each) chunk chicken
1/2 cup Frank's Original Red Hot Sauce
1/2 cup Frank's Red Hot Wing Sauce (Buffalo flavor)
1 cup blue cheese salad dressing (the light version works nicely & is lower in fat)
2-8 oz bags shredded Colby Jack cheese (use 1 1/2 bags in the dip, reserve the remaining 1/2 bag to sprinkle on top 5 minutes before serving)
Mix all ingredients together in slow cooker. Cook on high 1 1/2 - 2 hours. Serve with celery and/or chips for dipping. Tostitos Scoops or Tostitos Multigrain chips hold up well under the weight of the dip.
Subscribe to:
Post Comments (Atom)
I've made this with frozen grilled chicken strips (crumbled in a food processor) with good results.
ReplyDeleteI would definitely opt for the lower fat options with this recipe. Otherwise, you will get a lot of extra grease and "oil slicks" when you cook it. Don't go "fat-free" or it will break down when you cook it, and taste nasty to boot.
For those who like a hotter flavor, use more regular Frank's RedHot instead of the wing sauce.