Crock pot chicken dip. BUFFALO CHICKEN DIP (CROCK POT) Like this recipe? Pin it to your APPETIZER pinboard! I love to make a big batch of Buffalo Chip Dip in the Crock Pot and then combine it with other ingredients to make awesome appetizers like my Buffalo Chicken Jalapeno Poppers or Buffalo Chicken Cups.

Crock pot chicken dip Amounts are easily adjustable if you feel you. Then, set your slow cooker to the warm setting to keep. Shredded chicken is mixed with hot sauce, cream cheese, ranch, cheddar, and feta or blue cheese.

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BUFFALO CHICKEN DIP (CROCK POT) Like this recipe? Pin it to your APPETIZER pinboard! I love to make a big batch of Buffalo Chip Dip in the Crock Pot and then combine it with other ingredients to make awesome appetizers like my Buffalo Chicken Jalapeno Poppers or Buffalo Chicken Cups.

Alright, don't linger, let's task this crock pot chicken dip formula with 9 elements which are absolutely easy to obtain, and we have to process them at the very least through 6 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements - Crock pot chicken dip:

You need 6 large boneless chicken breast.
Give 8 oz for bag of colby jack cheese (any cheese will do).
Require 1 can of of cream of chicken.
Provide 1 envelope for of taco seasoning.
Provide 1 can of rotel.
You need 1 can - of tomatoe sauce (a small can).
Prepare 2 cup of hot salsa.
Prepare 1 packages french onion (usually near the sour cream in most grocery stores).
Provide 1 can diced jalapeño.

Cook it on low in your crock pot until the cheese is Tips for Making Crock Pot Buffalo Chicken Dip. Use rotisserie chicken for a quick and easy option. Feel free to use either white or dark meat. Try this fabulous Crock Pot Buffalo Chicken Dip.

Crock pot chicken dip process:

put slow cooker on low, and season chicken to your liking inside.
add the envelope of taco seasoning and the cream of chicken and let cook for 4-5 hours on low or until chicken begins to shred.
after chicken is cooked and shredded add 1cup of water, rotel, tomatoe sauce, French onion and salsa..
let everything simmer on low for 10 minutes then add jalapenos and cheese a small bit at a time.
keep the slow cooker on warm so the cheese will melt evenly and it is ready to serve..
this will definately feed more than 10people and it is best served hot from the slow cooker.

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