Crock-pot Buffalo Chicken Dip

Jordan Smith from New Haven, WV shared this recipe that quickly went viral on Facebook last year.  This dip is sure to wow at your next tailgate party, pot luck or holiday gathering.

Ingredients

• 4 - large boneless chicken breasts boiled & shredded
• 1 - 16oz bottle ranch
• 1 - 14 oz bottle of Franks Red Hot
• 1 - 5 oz bottle of Frank’s Red Hot (19 oz total)
• 3 - 8 oz blocks of Philadelphia cream cheese
• 1 - 8 oz bag of shredded sharp cheddar
• 1 - 8 oz bag of shredded Monterey/Colby Jack

Add all ingredients to a crock pot for 90-120 mins on high.

Note: The additional 5oz bottle of Frank’s is optional, I just like a little extra kick so I used 19oz total instead of 14oz.

Crock-pot buffalo chicken dip. Good eatin! 🤘🏽 (4) large boneless chicken breasts boil & shredded (1) 16oz bottle...

Posted by Jordan Smith on Sunday, October 8, 2017

Killer Chicken Queso

This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.

Ingredients

• 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL), drained
• 1 (1 pound) loaf processed cheese food (such as Velveeta), cubed
• 2 large cooked skinless, boneless chicken breast halves, shredded
• 1/3 cup sour cream
• 1/4 cup diced green onion
• 1 1/2 tablespoons taco seasoning mix
• 2 tablespoons minced jalapeno pepper, or to taste (optional)
• 1 cup black beans, rinsed and drained

Directions

Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.