My name is Christen, and I’m a full-blown Frank’s Red Hot addict. Literally, the smell of it makes me salivate. Seriously, if they made a candle of that smell, I’d buy it. Although, maybe not because that would just make me want to make this Slow Cooker Buffalo Chicken Dip.
This dip is perfect for tomorrow’s big game if you’re hosting a party, going to someone else’s party or just watching it alone and want a super delicious snack! I actually got this great recipe from Siri Daly (Siriously Delicious) and the Today Show. They also just recently launched the Today Food Club, which is a super great site to exchange recipes. So you can submit your favorites while checking out other people’s food as well.
They reached out to me about their most recent challenge for the Today Food Club, which was “Slow Cooker to the Rescue,” and there are some delicious recipes on there I’ll be trying out. I contributed my Asian Beef Stew, but I’ll be making some of the other ones there (especially this Slow Cooker Spiced Coconut Steel Cut Oatmeal!).
Read on for the recipe.
Note: This post is sponsored by the Today Food Club, which I’m a top contributor, but all opinions are my own.
- 1 1/2 lbs. boneless chicken cutlets
- 3/4 cup Frank's Red Hot sauce
- 8 oz. cream cheese
- 8 oz. sour cream
- 1/3 cup blue cheese
- 1 1/2 cup shredded cheddar cheese (divided)
- Lay chicken cutlets on the bottom of your slow cooker in one layer and pour the hot sauce over the top.
- Cook on high for about 1 1/2 hours or until cooked all the way through.
- Pull the chicken out and reserve the sauce. Chop the chicken and add back to the slow cooker with the cream cheese, sour cream, blue cheese and 1 cup of cheddar cheese.
- Cook on high for 1 1/2 hours or until thoroughly cooked.
- Turn slow cooker down to low and add the remaining 1/2 cup cheese and allow to melt for about 15 minutes.
- Serve with veggies, butter crackers and tortilla chips.