Slow Cooker Barbecue Chicken Dip

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

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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.

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Note: Adapted from The Cookie Rookie


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BBQ Chicken and Feta Flatbread

Guys. I ate the most wonderful thing today. Whipped feta. Yes, that’s totally a thing. I had lunch today with one of my best friends, Bryan, at one of our favorite places, Cafe Fresh. It’s this adorable little place across the river. Anyway, I get the same thing every time we go, because, why mess up a good thing? I get a steak quesadilla wrap and red pepper gouda soup. Sometimes, we get pita and hummus to share. Today, Bryan suggested the whipped feta. It’s….whipped feta, served with garlic toast. Oh. My. Gosh. I wish I had taken a picture so I could show you all. It was beautiful and delicious and my mouth is filling with saliva as we speak. YUM. It seems I’ve been on a feta kick this week. I was exhausted when I got home on Thursday and threw together this BBQ chicken and feta flatbread with ingredients I had on hand. The flatbread itself was actually an accident. I had gone to the store for pita bread and they were out, so I grabbed the flatbread instead. It was a good accident. I hope you love this.

BBQ Chicken and Feta Flatbread


What I’m Listening to: “The Monster” by Eminem…on repeat. Love that song.

Ingredients (Makes 1 flatbread)

-1 flatbread pizza crust (I bought the Flatout brand)

-1 medium chicken breast, cut into bite sized pieces

-Garlic and onion powder, for seasoning

-1/2 cup of your favorite barbecue sauce (I used Sweet Baby Ray’s) plus extra for drizzling

-2 tbsp chopped red onion

-1 tsp garlic powder

-1/4 cup shredded colby jack cheese

-1/2 cup feta

Preheat the oven to 350. Line a baking sheet with parchment paper and place your flatbread crust in the center. Bake for 5 minutes. Remove from the oven.


Look how thin this is!

Look how thin this is!

While the flatbread bakes, place the diced chicken in a small skillet. Season both sides with garlic and onion powder, then cook over medium heat until the chicken is cooked through.


Transfer the chicken into a saucepan with the barbecue sauce, red onion, and 1 tsp of garlic powder. Cook until heated through.


Spread the chicken mixture over the flatbread.

Sprinkle the colby jack cheese over the top, then top with the feta. Drizzle with barbecue sauce. Mmmmm.


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Bake for 3-5 minutes, or until the feta starts to soften. Let the flatbread cool for 2 minutes. Slice and serve!

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Let me know what you think! I’d love to hear from you!

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