Buffalo Chicken Dip
- Number of Servings: 10
Ingredients
5 serving Campbell buffalo slow cooker 6 serving Chicken - Boneless & Skinless Breast (4 ounces) 8 serving "Great Value" Cheese, Fiesta Blend (1/3 cup) 16 tbsp Great Value Ranch Dressing 8 oz Cream Cheese
Place raw defrosted chicken breasts in slow cooker. Cover with the Campbell's buffalo sauce packet, cover, and cook for about 4.5 hrs on high (until chicken is fork tender). Remove chicken breasts from sauce; set aside to cool slightly. Reduce crock pot temp to low. Stir room temp cream cheese and ranch dressing into the buffalo sauce remaining in the crock. Stir and recover. Shred the chicken breasts into bite size chunks, then readd shredded chicken chunks to crock and stir. Top combined ingredients in crock with half the shredded cheese and cover, about 30min until cheese is melted. Stir in melted cheese, then retop with remaining half of shredded cheese and repeat. Once all cheese is melted, stir to combine fully and serve immediately. Recommend serving with thin sliced baguette bread or tortilla chips, but most anything will do.
Serving Size: About 10 half cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CLS1384.
Serving Size: About 10 half cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CLS1384.
Nutritional Info Amount Per Serving
- Calories: 365.6
- Total Fat: 28.6 g
- Cholesterol: 59.3 mg
- Sodium: 747.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.5 g
- Protein: 24.5 g
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