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Serves
8 people
Type
American/ Appetizer
Prep Time
10 minutes
Cook Time
5 hrs.
This low carb keto slow cooker buffalo chicken dip requires just 10 minutes of prep time and your delicious dinner will be ready on the table. It consists of tender chicken breasts, buffalo sauce, cream cheese which is super creamy and delicious.
Let’s get started
Easy Keto Slow Cooker Buffalo Chicken
– 1 pound chicken breasts, skinless, boneless (about 2 chicken breasts) – 1 cup Frank's Red Hot Buffalo sauce – 4 oz cream cheese – 2 cups shredded cheddar cheese (divided)
– 1 cup sour cream or plain greek yogurt – Chicken Seasoning – 1 cup chicken broth, reduced sodium – 1 tbsp green onions, chopped (optional) – Salt and pepper to taste
Season the chicken with seasoning, salt and pepper. Add them to the bottom of the slow cooker, add chicken broth. Close the lid and cook on high for 4 hours or on low for 8 hours or until no longer pink from inside and the internal temperature reaches165˚F. Preheat oven to 375 F.
Once cooked, remove from the pot, drain and shred the chicken and put the shredded chicken back to the pot. Add cream cheese, hot sauce, sour cream, and 1 cup shredded cheese and stir until well combined.
Lightly spray a baking dish with cooking spray and pour the mixture from the pot to the baking pan. Top it with the remaining cup of shredded cheese. Place in the oven and bake for 20-25 minutes or until the cheese is bubbly and hot. Sprinkle with green onions and serve!
Once you have it for today, allow it to completely cool and pack them in an airtight container and refrigerate for 4 days or freeze for up to 6 months. This also freezes well! After you make the recipe, pack them in airtight containers and freeze them. When ready to eat, reheat in a pot on low heat or you can also put in the microwave for 3-4 minutes until warmed through.
– 1 1/3 cup Frank’s red hot sauce – 1 cup unsalted butter (2 sticks) – 1/2 teaspoon Worcestershire sauce – 3 tablespoons white vinegar – 1/4 teaspoon garlic powder – 1/2 teaspoon cayenne pepper – 1/4 teaspoon paprika – salt to taste
Serve it alongside carrots and celery or any of your favorite low carb salad, sautéed spinach or kale, with Zoodles or oven a bed of cauliflower rice or mashed cauliflower with a drizzle of ranch dressing.