Whenever I make a successful crockpot meal that we can add to our regular rotation, I consider it a win. As a fan of the slow cooker, I've come to realize that not every meal is fool-proof just because it's easy and convenient. With that said, we do enjoy an AMAZING italian beef (thanks, Mom!) in the crock pot on a regular basis and have now added this skinny crockpot buffalo chicken dip to our favorites list.
4 lbs
boneless chicken breasts
1 cup shredded part-skim Mozzarella cheese
1/2 cup crumbled light blue cheese
1 Tbsp. ranch seasoning (optional)
2 cups Franks Red Hot Sauce (HAS to be Franks)
4 oz. (half a block) reduced-fat (or fat-free)
cream cheese, softened
1 cup plain Greek yogurt (Go with
Fage or Oiko's)
Add all ingredients to the
bowl of the slow cooker, and stir until combined. (You can also stir the
ingredients together in a separate bowl, and then transfer that to the bowl of
the slow cooker afterwards.)
Cook on high for 1.5 -
2 hours, or until the cheeses are all melted. (Alternately, you can also
cook this on low for 3-4 hours, or until the cheeses are all melted.)
Give the dip a good final stir, then transfer to a serving bowl and
garnish with extra blue cheese and green onions if desired. Serve with
chips or your desired dippers.
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