Crockpot Buffalo Chicken Wing Dip

1. 1

   Boil chicken breasts in a pot of water with the bouillon cubes until done.

2. 2

   If the chicken was defrosted to start, this will take about 15-20 minutes; if they were frozen, add 5-10 minutes.

3. 3

   Remove chicken from the water and reserve 1 cup of the water used to boil the chicken.

4. 4

   Use a hand mixer and shred the chicken.

5. 5

   Add chicken to a mixing bowl.

6. 6

   Mix chicken, Monterrey jack/cheddar cheese, cream cheese, hot wing sauce, and 1 cup of reserved water in a crock-pot until well combined.

7. 7

   Put crock-pot on the highest setting for about 1 hour, stirring occasionally.

8. 8

   Once the dip is hot it can be served with tortilla chips like Tostitos Baked Scoops.

9. 9

   Change the setting to warm or low to keep the dip hot until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.