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Buffalo Chicken Dip


  • hicken breast (you can use canned)
  • hicken stock
  • arlic powder
  • nion powder
  • alt
  • ream cheese
  • Buffalo sauce
  • Greek yogurt
  • hredded cheddar cheese


  1. Add chicken, chicken stock, and seasonings to crockpot. Cover and cook on high for 4 hours, or low 8 hours. Remove chicken from crockpot and shred with two forks. Discard the liquid from the crockpot. Add back to crockpot along with cream cheese, buffalo sauce, and Greek yogurt. Mix to combine.
  2. Cover and turn heat on high for 20-30 minutes, stirring frequently, until cream cheese melts. Mix until dip is well combined. Top with shredded cheddar and cover. Keep on warm heat until ready to serve.
  3. If making this dip ahead of time, prepare fully in crockpot then transfer to baking dish before adding shredded cheese. Add shredded cheese and cover with foil. Place baking dish in the oven and bake at 425 degrees for 15-20 minutes, or until dip is warmed through and cheese is melted.

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