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My Buffalo Chicken Dip

 With Super Bowl LII coming into town, I thought now would be the prefect time to share my own twist on a game day staple, buffalo chicken dip!

Ingredients:
  • 1 pound of shredded chicken breasts (or two 10 oz cans if you're looking for a major time saver)
  • 1 cup of chicken stock (for boiling chicken breasts)
  • 1 8oz package of cream cheese cut into cubes
  • 1 cup of hot sauce (I use Frank's RedHot sauce)
  • 1 cup of blue cheese dressing (I use Marzetti's)
  • 1 1/2  cups shredded cheddar cheese (I use sharp)
  • chips (or your preferred vessel for dipping) 
  • green onions (chopped) and blue cheese crumbles for garnish                                         
Cook your chicken in the stock. The stock helps lock in the flavor, but you can use water if you like. Cook the chicken until the internal temperature reaches 165° F. The best way to boil chicken, is low and slow. Set your crock pot on low, and let simmer for 5-6 hours. If you don't have that kind of time, cook on high for 2-3 hours.

Once the chicken is fully cooked, set the chicken breasts on a cutting board for shredding. If you cooked the chicken on high, it may be a bit dry. To bring some moisture back into the chicken, reserve some of the cooking liquid to add, after it's shredded. I use two forks to shred the chicken, as it will be extremely hot. At this time, you'll want to dump out the stock from the crock pot and give it a quick wipe down.



Add the shredded chicken back into the crock pot (and cooking liquid, if reserved),
along with the hot sauce, cream cheese, and blue cheese dressing. Keep the crock pot on low for 1-2 hours, or until the cream cheese is completely melted. Last, you'll add the cheddar cheese, cook on low for an additional 20-30 minutes. You can leave the dip in the crock pot set on warm, or put it in a serving bowl and garnish. Enjoy with your favorite veggies, chips, and bread (celery is one of my favorite, but I didn't have any) and try not to eat the whole thing. Enjoy!


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