- 8 oz. cream cheese, softened
- 3/4 c. blue cheese dressing
- 1/2 c. blue cheese crumbles
- 1/2 c. Buffalo wing sauce
- 1 lb. boneless, skinless chicken breast, cooked and shredded
- 1/2 c. chopped celery
- Tortilla chips
1. In a 3-quart crock pot, mix cream cheese, dressing, blue cheese crumbles, and wing sauce.
2. Stir in cooked, shredded chicken.
3. Cover. Cook on Low for 1 hour or until cheese is melted and dip is heated through.
4. Stir in celery and serve with tortilla chips, or keep warm until ready to serve.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
This is my favorite dip and I always make it for work pot lucks. What a great idea to make it in the crock pot to keep it warm!
I just made this dip for a friend’s birthday party and served with with tortilla chips and flatbread! It was a HUGE hit…everyone’s been asking me for the recipe! THANKS CROCK POT GIRL!