1.5 lbschicken breastscan also sub boneless, skinless chicken thighs instead. I used 3 breasts.
½cupFrank's Red Hotor preferred hot sauce
¼cupmelted ghee
½tsppaprika
½tspsea salt
½ tsp garlic powder
8oz Kite Hill Almond Milk Cream Cheese*See below for a nut free alternative
½cupTessemae's Ranch dressing
Instructions
Preheat your oven to 375. Pour the hot sauce and ghee into the instant pot. Place the chicken breasts on top in an even layer, making sure not to overlap if possible. Sprinkle the paprika, salt, and garlic powder on top of the chicken. Lock the lid and cook on manual high pressure for 12 minutes.
Manually release the pressure and shred the chicken breasts using two forks (or a stand mixer). You can do this directly in the pot, or move the chicken to a cutting board. Return the shredded chicken to the pot and toss with the buffalo sauce. Stir in the cream cheese and the ranch dressing, then pour into a 8 x 8 (or 10 x 7) casserole dish. Bake for 20 minutes or until the dip is hot and the sides are bubbling. Serve with veggies, Siete chips, or Simple Mills crackers.
Bake Only - No Instant Pot
To use pre-cooked chicken, simply combine 4 cups of cooked, shredded chicken with all of the ingredients. Pour into a casserole dish and bake for 20 minutes.
Slow Cooker Instructions
Combine the ghee, hot sauce, chicken, and spices in the slow cooker. Cook on high for 3 hours or low for 6 hours. Shred the chicken and add in the cream cheese and ranch dressing. Serve as-is, or transfer to a baking dish and bake for 20 mins at 375.
Instant Pot Buffalo Chicken (no dip)
To make just shredded buffalo chicken, simply follow the first steps until you are done shredding the chicken. Serve on wraps, on salads, or in bowls with cauliflower rice, tomatoes, cucumbers, and ranch!
Notes
How to Serve This Recipe: You can serve this healthy buffalo chicken dip with veggies for Whole30, Siete Grain Free Tortilla Chips, or Simple Mills Sea Salt Crackers for paleo.What size baking dish: You can use an 8x8 or 10x7 inch baking dish for this dip. A 9x13 is going to be too large! If you don't have an Instant Pot, you can also make this in the oven. It will require pre-cooked shredded chicken.Nut-Free: To make this nut-free, sub 3/4 cup mayo for the almond milk cream cheese. How to store buffalo chicken dip: This dip can be refrigerated for up to 4 days. To reheat, pop back in a 375 degree oven for 10-15 mins or microwave for 3 mins!