Ingredients
Equipment
Method
Step 1: Prepare the Sauce Mixture
- In a medium bowl, combine half of the buffalo sauce and half of the dairy-free mayo, stirring until fully blended and smooth.
Step 2: Assemble the Ingredients in the Crockpot
- Place the raw chicken breasts in your slow cooker, followed by the buffalo mayo mixture, diced red bell pepper, celery, and the white parts of the green onions. Mix everything well.
Step 3: Cook the Chicken
- Cover the crockpot and set it to cook on high for 3 to 4 hours or on low for 5 to 6 hours.
Step 4: Shred the Chicken
- Once the chicken is cooked, carefully remove it from the crockpot and shred it with two forks. Return the shredded chicken along with the remaining buffalo sauce, dairy-free mayo, and unsweetened milk.
Step 5: Heat and Mix
- Stir in the green parts of the green onions and heat the mixture on high for an additional 30 minutes, stirring occasionally.
Step 6: Serve and Enjoy
- Serve your delicious dip warm from the crockpot, garnished with extra green onions and accompanied by fresh veggies or tortilla chips.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days; the flavors deepen overnight, making it even more delicious the next day.