This slow-cooker Buffalo chicken dip uses chicken breast, wing sauce, ranch seasoning, and non-fat Greek yogurt. The chicken cooks low and slow before it is shredded, and the yogurt is stirred in during the final 30 minutes.
Ingredients
- 4 (4 oz.) skinless, boneless chicken breasts
- ½ cup Frank’s Buffalo wing sauce
- ½ of a 1 oz. package, or 0.5 oz., dry Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- ½ cup non-fat Greek yogurt
Slow-Cooker Instructions
- Place the chicken breasts, Buffalo wing sauce, and dry ranch seasoning in the slow cooker.
- Cover and cook on low for 4–6 hours.
- After 4–6 hours, check that the thickest part of the chicken has reached 165°F (74°C) on a food thermometer, then shred it with a fork in the slow cooker.
- Stir in the non-fat Greek yogurt 30 minutes before serving.
- Continue cooking on low for another 30 minutes.
- If desired, garnish with more Buffalo sauce and sliced green onions.
- Divide into six ⅓-cup servings.
Ways to Serve It
The original recipe pairs the dip with celery, carrot sticks, pretzels, or crackers. It can also be spooned into a tortilla or roll for a Buffalo chicken wrap or sandwich. Keep any garnish separate until serving so each person can adjust the heat.
Shred the chicken before adding the yogurt so the creamy ingredient can coat the smaller pieces evenly. Stir around the edges and across the bottom of the slow cooker, then give the dip the full additional 30 minutes on low. Refrigerate leftovers promptly in a covered container.
