How is it only Thursday?! Don’t get me wrong; my week has been going really well, but I am DRAINED. And really hungry. And want nothing more than to curl up in bed with all six seasons of LOST, the biggest coffee in the world, and a box of cupcakes. (Doesn’t that sound amazing?!) I’m going to blame the weather. It’s been really gray here, aka nap weather, so even though my week has been great, I’m ready for a relaxing weekend. So. Close.
I think, by now, you’ve become very aware of my love of all things buffalo chicken. The chili, the cupcakes, the dip. My favorite dip of all time. Or, at least it was, until I made this Slow Cooker Barbecue Chicken Dip for the first time. This is by far the most delicious hot dip I’ve ever had. Don’t believe me? Try it out for yourself!
Slow Cooker Barbecue Chicken Dip
What I’m Listening to: “Ghost” by Ella Henderson
-2 large chicken breasts
-12 oz cream cheese (I used 1/3 less fat cream cheese)
-1 cup of ranch dressing
-3/4 cup of barbecue sauce (I used Sweet Baby Ray’s Brown Sugar and Hickory)
-1 cup of cheddar cheese
-1/3 cup of mozzarella cheese
-1 tbsp garlic powder
-4 green onions, chopped
-Bread or chips for dipping
Place the chicken breasts in a slow cooker. Cover with water and cook on high for 2 hours. Drain the water, then shred the chicken with either an electric mixer or two forks. Add the remaining ingredients. Cook for 30-60 minutes, until the dip has melted together and is heated through. Turn the slow cooker to warm. Serve with warm bread or chips.
Note: Adapted from The Cookie Rookie
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