Crockpot Buffalo Chicken Dip with Cauliflower

In the bottom of a 7-quart slow cooker, pour in chicken broth. Place chicken breast in, followed by cauliflower florets. Cover and cook on high until chicken is no longer pink inside, about 2 to 2 1/2 hours.

Once cooked, remove chicken to a plate to cool. Using a slotted spoon, transfer cauliflower into a high-powered blender, trying to leave as much broth in the slow cooker as you can.

Into the blender, add Buffalo sauce, salt and pepper and blend until smooth and creamy, stopping to scrape down the sides as necessary.

Drain the chicken broth from the slow cooker and add the cauliflower/buffalo mixture in, along with the cream cheese. Using two forks, shred the chicken and then add into the slow cooker. Cover and cook on high until the cream cheese is soft, about 20–30 minutes. Once the cream cheese is soft, stir everything together right in the slow cooker, until well mixed.

Either serve with chips straight out of the slow cooker, keeping it on warm, or transfer to a bowl to devour.

Notes:
1. If you’re super hungry, this may only serve 8.
2. Full fat cream cheese works better since there is no cheese in this dip—you need that creaminess.