Skinny Buffalo Chicken Dip

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.

Step 3

Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.

Step 4

Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.

Step 5

Buy a rotisserie chicken and remove the breast meat from the bones, removing the skin and shredding. Save the rest of the chicken for another recipe.

Step 6

Preheat the oven to 350F. Place chicken in a large bowl, then mix the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

Step 7

If you are planning on serving a larger crowd, I highly recommend doubling the recipe, the cook time will remain the same.

Step 8

You can prep this a day ahead then pop it in the oven 30 minutes before serving.

Step 9

Leftovers last 4 days in the refrigerator.

Step 10

If you don’t like blue cheese, you can swap it for cheddar or mozzarella cheese. If you like it extra cheesy, you can top it with more cheddar and melt before serving.

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