The Perfect Party Dip
With all the sporting events upon us, there are plenty of opportunities to test out this Whole30 approved Buffalo Chicken Dip! You will not regret it... and the people will thank you!!
This past January and February, I vowed to cook according to Whole30 anytime I ate at home (breakfast, lunches, most weeknight dinners,etc). I was getting tired of chicken, potatoes, and spaghetti squash... So I set out to find some delicious meals to add some variety. What I didn't expect was to find this gem of a recipe - I could not believe it was Whole30 compliant.
This recipe is from Laura of Cook at Home Mom - I have tricked everyone who has tried it - They cannot believe it is dairy-free!
Slow Cooker Buffalo Chicken Dip
Ingredients:
1 1/2 pounds of chicken breast (I use the thin tenders just to make shredding easier later)
2/3 cup buffalo sauce (I use Sweet Baby Ray's Buffalo Wing Sauce)
1/2 cup coconut cream
3 stalks of celery, diced
1/2 onion, chopped (I use a white or sweet onion)
2/3 cup of nutritional yeast (This is KEY to the cheesy flavor!)
2/3 cup mayo (I use Primal Kitchen Avocado Oil mayo when doing Whole30)
Optional toppings: Ranch dressing, green onions, additional celery stalk
Instructions:
Chop the celery and onions first. Go ahead and chop the green onions or additional celery if you think you will want to have those as a topping later on!
Spread the chicken tenders or breasts over the bottom of the Crock Pot. Then, add the chopped onions and celery.
Next, add the coconut cream, buffalo sauce, and nutritional yeast.
Mix all of this up with a large spoon to make sure the chicken is mixed well with the liquid ingredients.
If you are taking this to serve, transfer into a casserole dish. Top with the green onions and celery, if desired. Drizzle 1/4 cup of ranch dressing (or however much you want) over the top of the dip.
ENJOY!!
This dip is so versatile. You can serve it with veggies like celery, carrots, bell peppers. It also goes nicely with all kinds of crackers - truly whichever you like! I have had it with gluten-free crackers before as well as Fritos and thick Pita chips. The important thing is to have something that is hard enough to scoop up the dip without breaking.
Sometimes, I make this dip on a Sunday and eat it throughout the week. I store it in a large tuberware and pull out a 1/2 cup or so daily for lunch. I will eat it over a salad, on a tortilla, or pack it with veggies and crackers. It is filling and delicious - whether or not Whole30 is your thing.
In fact, I am taking this very dip to a watch party soon, and I cannot wait to see if anyone even notices this goodness is dairy-free! I have a good feeling that they won't. So whether for your next party or meal prep, test out this Slow-Cooker Buffalo Chicken Dip - it is likely to become a staple!
Original Recipe from: Cook at Home Mom
https://cookathomemom.com/slow-cooker-buffalo-chicken-dip/#wprm-recipe-container-14066
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