debbie_in_ga
Well-known member
It seems like it would lend itself well to this, but was wondering how it compares to the baked version.
TIA!
Debbie
TIA!
Debbie
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Question: Has anyone made/served Buffalo Chicken Dip in a crockpot?
- Thread starter debbie_in_ga
- Start date
YES! But my electric frypan has a crock insert, so it was wider than a regular
crockpot and layered nicely. It's the only way I have made this, so I have nothing to compare it to. I think a regular crockpot might be too deep for actual dipping through to all the layers, but maybe just mixing everything up and not layering would work well and taste just the same.
crockpot and layered nicely. It's the only way I have made this, so I have nothing to compare it to. I think a regular crockpot might be too deep for actual dipping through to all the layers, but maybe just mixing everything up and not layering would work well and taste just the same.
debbie_in_ga
Well-known member
Thanks, Ang!
debbie_in_ga
Well-known member
Another good idea, rvb. Think I'll serve it in my 1.5 quart mini crockpot. Thanks!
debbie_in_ga
Well-known member
This worked great in the crockpot. Here's what I did...
I shredded the chicken and mixed with hot sauce (btw, unable to find Frank's I used Texas Pete's Buffalo Wing sauce and it was great!) and chopped celery.
In a pot on the stove, I melted and mixed the cream cheese, 3/4 bottle of ranch dressing, and shredded cheese.
I combined both in a 4 quart crockpot and heated on low for a couple of hours.
Then transported and served in a 1.5 quart crock pot. The extra came along in a plastic container to refill crock pot as necessary.
Delish, easy, and not as messy as the 9x13. Not to mention takes less room on counter.
This will be my way of serving it now. Thanks rvb and AngAk for your suggestions!
Debbie
I shredded the chicken and mixed with hot sauce (btw, unable to find Frank's I used Texas Pete's Buffalo Wing sauce and it was great!) and chopped celery.
In a pot on the stove, I melted and mixed the cream cheese, 3/4 bottle of ranch dressing, and shredded cheese.
I combined both in a 4 quart crockpot and heated on low for a couple of hours.
Then transported and served in a 1.5 quart crock pot. The extra came along in a plastic container to refill crock pot as necessary.
Delish, easy, and not as messy as the 9x13. Not to mention takes less room on counter.
This will be my way of serving it now. Thanks rvb and AngAk for your suggestions!
Debbie