Ingredients:

  • 2 cups cooked shredded chicken (about 1 lb. of raw chicken)
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3/4 cup buffalo wing sauce (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese (optional)
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish (optional)

Instructions:

  1. Prepare the Chicken: If you havent done so already, cook your chicken breasts until they are fully cooked. You can boil, bake, or use a slow cooker for this step. Once cooked, shred the chicken using two forks.
  2. Combine Ingredients in Crock Pot: In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, mayonnaise, buffalo wing sauce, garlic powder, onion powder, and half of the cheddar cheese. Mix well until all ingredients are thoroughly combined.
  3. Transfer to Crock Pot: Pour the mixture into your crock pot and spread it evenly across the bottom.
  4. Cook: Cover with the lid and set your crock pot to high for about 2 hours or low for about 4 hours. Stir occasionally during cooking time if possible.
  5. Add Cheese: In the last 30 minutes of cooking time (15 minutes if on high), sprinkle remaining cheddar cheese over the top along with crumbled blue cheese if using.
  6. Check Consistency: After cooking time is complete and cheeses have melted beautifully into a dip-like consistency; give it one last good stir before serving.
  7. Serve Hot: Transfer to a serving dish or serve directly from the crock pot with fresh chopped parsley as garnish if desired.