Crock Pot Buffalo Chicken Celery Sticks Recipe By Tasty Food

CROCK POT BUFFALO CHICKEN CELERY STICKS RECIPE BY TASTY

Steps:

• Place chicken in a 3-quart crockpot. Season with salt & pepper. Top with ½ cup hot sauce. Cook on LOW for 4 hours (6 hours if frozen).
• Mix ranch mix, mayo, sour cream and milk in a pint size mason jar. Cover and refrigerate for at least one hour before serving.
• Once chicken is cooked, remove it to a bowl and shred. Add remaining ½ cup hot sauce and mix to incorporate. (Add more or less to achieve desired spice level.) Allow to cool.
• Remove celery stalks from the bunch and rinse well. Cut into 4″ pieces and lay on a platter.
• Stuff celery with buffalo chicken mixture. Drizzle with ¼ cup ranch dressing (stored in mason jar), more hot sauce and dried parsley. Serve immediately or chill for up to 4 hours.

CREAMY CROCK POT BUFFALO CHICKEN DIP

Steps:

• Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
• Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
• Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
• Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
• Serve with celery sticks and crackers.

EASY CROCK POT BUFFALO CHICKEN DIP

Steps:

• Combine all ingredients in a crockpot on low to medium heat.
• Stir frequently as the cheese melts.
• Keep in the crockpot on low and serve with tortilla chips.

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
• Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
• Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
• In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
• Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
• Serve the pot pie garnished with scallions.
• Enjoy!