Betty's Savory Herb Buffalo Chicken Dip

Bettyskitchen's picture

Oct. 03, 2013

In this video, Betty demonstrates how to make Savory Herb Buffalo Chicken Dip. This is a recipe using a Crock-Pot Savory Chicken Seasoning mix and will be entered in the 2nd Annual Crock-Pot Seasoning Mixes Slow Cookin' Recipe Contest.


Uncooked boneless skinless chicken breasts 2 Pound , excess fat removed
Seasoning mix 1 Packet (Crock
Water 3/4 Cup (12 tbs)
For hot pepper sauce mixture
Melted butter 1/2 Cup (8 tbs)
Finely chopped onion 1/2 Cup (8 tbs)
Garlic clove 6 , mince
Hot pepper sauce 1/2 Cup (8 tbs)
Fresh chives 2 Tablespoon , snipped
For blue cheese mixture
Sour cream 1 Cup (16 tbs)
Crumbled blue cheese 1 Cup (16 tbs)
Mayonnaise 1 Cup (16 tbs)
Other ingredients for dip
Finely shredded cheddar cheese 2 Cup (32 tbs)
Sliced green onion 1/2 Cup (8 tbs)



1. Mix seasoning with water and set aside.

2. In Crock pot, place chicken breasts and pour seasoning water mixture on top. Cook on HIGH for about 4 hours or until the internal temperature of chicken reaches 165 degrees F. Remove chicken and let cool.

3. Shred chicken into bite-sized pieces and set aside.


For Hot Pepper Sauce

4. In a saucepan, place melted butter, add chopped onion and minced garlic. Saute over low heat until vegetables are clear.

5. Remove pan from heat and add hot pepper sauce. Into a pint-sized jar, pour the mixture and add chives. Put lid on jar and shake until sauce is combined. Set aside.

For Blue Cheese Mixture

6. In a medium sized bowl, combine sour cream, mayonnaise, and crumbled blue cheese. Use a mixer on medium speed to combine. Set aside.


7. In a large bowl, mix shredded chicken, hot pepper sauce mixture, blue cheese mixture, and shredded Cheddar cheese.

8. Place mixture back into the Crock-Pot and cook on LOW for 1 hour or until cheeses are melted and flavors are combined.


9. Ladle dip into bowl, garnish with green onion and serve with celery sticks, carrot sticks, crackers, and bread sticks.


This recipe makes enough for a party dish, which can be kept warm in the Crock-Pot.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 25

Nutrition Facts

Serving size

Calories 213Calories from Fat 153

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 257 mg10.71%

Total Carbohydrates 2 g0.7%

Dietary Fiber %


Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet