Yields 9 Servings
2 boneless skinless chicken breasts, 16 ounces*
4 oz 1/3 less fat cream cheese, softened (Philadelphia)
1 cup fat-free sour cream or Greek yogurt, I prefer sour cream 1/2 cup Franks red hot sauce, or whatever hot sauce you like
1/2 cup crumbled blue cheese
1 teaspoon white vinegar
scallions, optional for garnish
cut up celery sticks and carrot sticks, for dipping
To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours. 4.
Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
Meal Plan Check Boxes:
Nutritional Facts: 1/3 cup, Calories: 120, Carbohydrates: 4.5 g, Protein: 15 g, Fat: 6.5 g, Saturated Fat: 4 g, Cholesterol: 48 mg, Sodium: 707 mg, Sugar: 2.5 g
Adapted From: https://www.skinnytaste.com/lighter-buffalo-chicken-dip/#recipe
Found by: Brianna Lawless, MS, RDN