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Crockpot Hot Wing Dip

Great new recipe from Everyday-Thoughts blog.
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  • 1 lb of boneless, skinless chicken breast
  • Roughly 6 cups of water
  • 1 tsp chicken bouillon powder 
  • 4 oz block of cream cheese, cubed  
  • 4 oz. shredded Monterrey jack cheese
  • 4 oz. shredded cheddar cheese
  • 1 bottle Original Buffalo sauce
  • Tortilla chips for serving


Place the uncooked chicken in a large pot with the chicken bouillon powder. Cover the chicken with water and bring to a boil. Continue to cook the chicken until it is completely cooked throughout, roughly 15 minutes on a slow simmer. Remove the chicken to the Crockpot and reserve two cups of the water in which it cooked.

Return the chicken to the pot or a large bowl and shred. I like to do this with a hand mixer but you can certainly just shred the chicken with two forks. Add the entire bottle of buffalo sauce and stir to incorporate. At this point, I normally like to put the chicken in the fridge overnight but it is not necessary.

Add all the cheeses to your Crockpot, top with the chicken and stir to incorporate. Let sit on low heat in the crockpot for one hour, stirring occasionally.

In the meantime, take the two cups of reserved water and pour it into the bottle that held the sauce and shake. Pour about 1/4 cup of the reserved water into the crockpot and put the bottle with the remaining water in the refrigerator.

The Crockpot Hot Wing Dip is now ready to serve. Turn the heat on the Crockpot to the lowest possible setting. Stir the mixture occasionally throughout the party or event to prevent it from sticking to the sides and burning. The dip will thicken as it sits. If you notice that the mixture gets too thick, add a little of the reserved water and stir.