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Recipes
Slow cooker buffalo chicken
#4: Post undeleted
by
Sigma
·
2020-07-02T00:49:33Z (over 4 years ago)
#3: Post deleted
by
Sigma
·
2020-07-02T00:49:27Z (over 4 years ago)
#2: Post edited
by
Sigma
·
2020-06-27T03:03:05Z (over 4 years ago)
#1: Initial revision
by
Sigma
·
2020-06-25T01:46:23Z (over 4 years ago)
This can be made either as a lean meat base for burritos, nachos, sandwiches, etc. or as a dip perfect for parties. ### Ingredients - 3-4 boneless skinless chicken breasts - Buffalo wing sauce - 8-oz bar of cream cheese (dip only) Place the chicken breasts on the bottom of the slow cooker and add buffalo wing sauce to cover. Cook on low for approximately 7 hours, or until you can easily pull the meat apart. Shred the chicken and allow to cook on low another hour. For dip: Add the cream cheese, allow to warm, and mix thoroughly. You may need to allow some of the excess liquid to simmer off. Serve hot (can be reheated). Otherwise, tip the slow cooker lid and allow most of the liquid to simmer off. You want the remaining chicken to be moist but not dripping. This usually takes about half an hour, but depends significantly on the meat's water content and how much buffalo sauce you originally added. Best served warm. --- This is a very versatile recipe. You can easily substitute salsa or barbecue sauce for the wing sauce if you prefer a different flavor.