A slow cooker recipe. Everyone loves traditional Buffalo Chicken Dip, so when Kelly (who I went to high school with) at The Fit Skool posted a healthier adaptable version, we just had to try it as my husband loves anything involving Frank's or Buffalo components. This can be used as a dip for chips and veggies, eaten straight out of a bowl like a chili or as we had it, on lettuce wraps.
Ingredients
1 (5.3 oz) container of plain Greek yogurt (I used the cheapest store brand one)
2 large chicken breasts
5-6 Tbsp of Frank's Buffalo Wing Sauce
1-2 oz of chicken broth (or water)
1/4-1/2 cup of crumbled blue cheese (more or less depending upon preference)
Directions
Place chicken breasts in the bottom of the slow cooker with chicken broth (or water).
Place lid on slow cooker and set to high for 4-4.5 hours.
When cooked, remove extra liquid (I used a turkey baster to suck it up.
Use 2 forks to shred chicken. Add yogurt and wing sauce and stir to combine.
Warm in crockpot for an additional 10 or so minutes.
Top with blue cheese and more wing sauce if desired.
Adapted from Kelly at The Fit Skool (http://thefitskool.com/?p=4834)
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