Crockpot Buffalo Chicken Dip {gluten free, keto}
Equipment
- Crockot
Ingredients
- 1 pound boneless skinless chicken breasts or 2 cups shredded Rotisserie chicken
- ½ to 1 cup ranch dressing less for a thicker dip and more for a thinner dip
- ¾ cup Frank's Redhot Buffalo Wings Sauce
- 8 ounces ⅓ less fat cream cheese
- 2 cups shredded cheddar cheese
Instructions
- Add chicken to crockpot and cook on HIGH for 3 hours and then shred OR Place shredded chicken in crockpot and turn heat to LOW
- Add remaining ingredients and turn heat to LOW
- Stir everything together and allow to melt (about 30 minutes)
- Serve immediately with celery sticks and tortilla chips
Tried this recipe?Let us know how it was!