Dairy Free Buffalo Chicken Dip (Paleo)
Quick and easy 6 ingredient buffalo chicken dip.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Appetizer, Snack
Cuisine: American
Servings: 6 people
Calories: 345kcal
Cost: $10
crockpot
handheld mixer
measuring spoons
- 8 ounces 1 container of Kite Hill cream cheese If you are not dairy free you can use regular cream cheese. I love this brand because it is made from almond cream and so delicious.
- 5 medium size Chicken breast roughly 7 ounces each, 2 pounds total
- 1 cup buffalo sauce
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon garlic powder
First, place the chicken and buffalo sauce in the crockpot on low for 4 hours.
Next, dump the chicken and sauce into a large mixing bowl. Add the cream cheese and spices. Finally, using a handheld mixer mix for 30 seconds, and continuously move throughout the bowl. This will not only shred your chicken but mix the cream cheese in, to give it a creamy “cheesy” flavor. See the notes above about serving in on homemade gluten free buns.
You can store this comforting dip in the fridge for up to 5 days.
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Serving: 6servings | Calories: 345kcal | Carbohydrates: 2g | Protein: 42g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 162mg | Sodium: 1566mg | Potassium: 749mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg