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Slow-Cooker Buffalo Chicken Dip

September 29, 2017

 

 

 

 

Nutrition information:

Serving size: ¼ cup each

Per serving: 86 calories; 5 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 9 g protein; 7 mcg folate; 33 mg cholesterol; 1 g sugars; 0 g added sugars; 213 IU vitamin A; 2 mg vitamin C; 32 mg calcium; 0 mg iron; 184 mg sodium; 156 mg potassium

 

Ingredients :

  • 1 cup low-sodium chicken broth
  • 1 large onion, chopped
  • 1 large jalapeño pepper, finely chopped
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 8 ounces reduced-fat cream cheese
  • ¼ cup crumbled blue cheese, plus more for garnish
  • 3 tablespoons hot sauce
  • Sliced scallions for garnish

Preparation:

  • Combine broth, onion and jalapeño in a 4- to 5-quart slow cooker. Place chicken on top.
  • Cover and cook on High for 2½ hours.
  • Transfer the chicken to a plate and shred with 2 forks. Cover to keep warm.
  • Drain the liquid from the slow cooker.
  • Whisk cream cheese, ¼ cup blue cheese and hot sauce into the slow cooker.
  • Cover and cook until hot, about 20 minutes.
  • Stir the chicken into the cream cheese mixture. Top with scallions and more blue cheese, if desired.
  • Serve with carrot sticks, celery sticks and tortilla chips for dipping

From: EatingWell.com, January 2017