What’s in the Crockpot?
Skinny Buffalo Chicken Dip!
I don’t know about you, but I love Buffalo chicken wings. Unfortunately, they aren’t very Weight Watchers friendly. I found a recipe for Skinny Buffalo Chicken Dip on Skinny Taste and knew that I had to make it for the Super Bowl party that P and I were invited to. The recipe is super easy and can even be baked in the oven instead of the crock pot. The only change I made to the Gina’s recipe was substituting reduced fat crumbled blue cheese in place of regular crumbled blue cheese.
4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce
1/2 cup crumbled blue cheese (You can substitute shredded cheddar cheese if you’re not a blue cheese fan).
1 tsp white wine vinegar
2 cups cooked shredded chicken
Boil the chicken breasts in water for 20 minutes. Once the chicken has cooled for a bit, take two forks and shred the breasts. Set aside. Of course, you could also shred a store-bought rotisserie chicken.
Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm with celery, crackers or other veggies. Makes 5 1/2 cups with each 1/2 serving weighing it at about 4 PointsPlus! I promise, it will definitely feed your cravings for Buffalo wings. I hope it’ll be a hit at tonight’s Super Bowl party. Go Pats!