BUFFALO CHICKEN

DIP RECIPE

CROCK POT DIP

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WHY YOU'LL LOVE IT

Easy. This dish is a super simple pour and cook recipe that takes minimal effort. – Low Carb. Only 3 net carbs per serving! – High Protein. If you need a delicious way to meet your daily protein macros, enjoy a hearty serving of this tasty dip. – Delicious. A creamy bite that is loaded with spicy, zingy, savory flavors and will keep you coming back for more.

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INGREDIENTS

Chicken Breasts- You can also use chicken thighs or chicken tenderloins for this dish if you prefer. – Buffalo Sauce- I prefer Frank's Red Hot, but feel free to use any hot sauce of your choice. – Cream Cheese- This recipe uses full-fat cream cheese. If you want to reduce the calories per serving, you can substitute a low fat version. – Ranch Dressing- Any brand or flavor variation will work. You can even make your own keto ranch dressing to keep the carbs as low as possible. It is just to add a little more creaminess and a bit of a zing to the dip. – Shredded Cheddar Cheese- To reduce the carbs even more, shred your own cheese instead of using pre-shredded cheese. – Blue cheese- If blue cheese isn't your thing, you can easily omit it. I prefer to crumble it on top of the dip after it is cooked before serving, so all you will need to do is skip that step.

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STEP 1

Place the raw chicken breasts in the bottom of your slow cooker.

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STEP 2

Pour the buffalo sauce over the chicken, making sure it's evenly coated.

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STEP 3

Cover the slow cooker with its lid and cook on high heat for 4-6 hours, or until the chicken is fully cooked and tender.

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STEP 4

Remove the chicken from the slow cooker and shred it using two forks.

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STEP 5

Return the shredded chicken to the slow cooker.

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STEP 6

Add the softened cream cheese and ranch dressing to the slow cooker. Stir everything together until the cream cheese is fully melted and incorporated.

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STEP 7

Next, add the shredded cheddar cheese to the slow cooker. Mix well to combine all the ingredients.

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STEP 8

Cover the slow cooker with its lid and cook on low heat for an additional 30 minutes to an hour, or until the cheese is fully melted and the dip is heated through.

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STEP 9

Serve the dip hot with blue cheese crumbles, and baguettes or celery sticks for dipping, and enjoy!

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