Slow-Cooker Buffalo Chicken Dip


*Serves 16 

Per Serving( 1/4 cup each) : Calories 86, Protein 9g, Total Fat 5g, Carbs 2g, Fiber 2g


  • 1 cup low-sodium chicken broth
  • 1 large onion, chopped
  • 1 large jalapeño pepper, finely chopped
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 8 ounces reduced-fat cream cheese
  • ¼ cup crumbled blue cheese, plus more for garnish
  • 3 tablespoons hot sauce, preferably Frank's RedHot
  • Sliced scallions for garnish


  • Combine broth, onion and jalapeño in a 4- to 5-quart slow cooker. Place chicken on top. Cover and cook on High for 2½ hours.
  • Transfer the chicken to a plate and shred with 2 forks. Cover to keep warm.
  • Drain the liquid from the slow cooker. Whisk cream cheese, ¼ cup blue cheese and hot sauce into the slow cooker. Cover and cook until hot, about 20 minutes.
  • Stir the chicken into the cream cheese mixture.
  • Top with scallions and more blue cheese, if desired.