Name: Lightened-Up Slow-Cooker Chicken Buffalo Dip
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 12 servings (1/4 cup per person)
Ingredients: Two 8-ounce packages reduced-fat cream cheese, cut into small pieces; 2 cups shredded white meat from a rotisserie chicken, skin and bones discarded; 2 cups shredded low-fat Cheddar (about 6 ounces); 1 cup buttermilk; 1/3 cup hot sauce, such as Frank's RedHot; 1 tablespoon all-purpose flour; 1 teaspoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 3/4 teaspoon cayenne pepper; 1/2 cup fresh parsley leaves, chopped; 1/4 cup crumbled blue cheese; Celery and carrot sticks, for serving; Celery and carrot sticks, for serving

Directions

Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, garlic powder, onion powder and cayenne in a slow cooker and stir to roughly combine.
Cover and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.

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Lightened-Up Slow-Cooker Chicken Buffalo Dip

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