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Buffalo Chicken Ranch Dip

Dip:

  • 1 1/4 lbs Chicken breast

  • 1/2 cup Chicken broth

  • 1/2 cup Frank's Red Hot Sauce

  • 1 cup Greek yogurt

  • 1/2 tsp Onion powder

  • 1/2 tsp Garlic powder

  • 1/2 tsp Dried dill

  • 1/2 tsp Dried parsley


Optional Toppings:

  • 2 Green onion springs

  • 1/2 cup Blue cheese


Optional:

  • 12 Celery



Crockpot: Place chicken and broth/water into the slow cooker and cook on low for 4-6 hours. Shred chicken in the crockpot using two forks after cooking, (it should shred easily). Add buffalo hot sauce, Greek yogurt, and seasonings to crockpot and mix well. Cover and turn slow cooker on high to heat through, about 5-10 minutes. When ready to serve, turn slow cooker on warm, top with garnishes if desired, and enjoy! Instant pot: Cook chicken covered in water or broth for 15 minutes on high pressure. Let pressure release naturally. Shred chicken in the instant pot using two forks after cooking, (it should shred easily). Add buffalo hot sauce, Greek yogurt, and seasonings to crockpot and mix well. Turn Instant Pot on slow cooker mode and let everything heat through, about 5-10 minutes. When ready to serve, top with garnishes if desired, and enjoy!


Serves 10 for appetizer or 4 for mini-meal


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