The Easiest Slow Cooker Chicken Dip Recipe For Tailgating During Football Season Using Tabañero Extra Hot Sauce
Huddle up, team. It's time to tackle game-day cravings with a dip that brings the heat — Extra Hot Tanbañero slow cooker chicken dip. Leave the dull cheese dip and jar of salsa to the opposing team. This Extra Hot Tabañero slow cooker chicken dip combines creamy textures with a fiery kick similar to buffalo chicken dip. Tabañero Extra-Hot sauce turns up the heat, creating the ultimate game-day snack.This Extra Hot Tanbañero chicken dip recipe is effortless to make. Hosts will appreciate the easy preparation, minimal cleanup, and low effort. This chicken dip only requires a few dishes, such as one medium-sized pot and a slow cooker.
Additionally, this recipe only needs a few ingredients, including canned chunk chicken breast, Tabañero Extra-Hot sauce, cream cheese, ranch dressing, shredded cheddar cheese, celery, and crackers or chips. Game day hosts can easily find all the ingredients at Walmart, Meijer, and Win Dixie.
Making the Extra Hot Tanbañero Chicken Dip recipe requires minimal preparation. First, the ingredients are combined and heated on the stove for about ten minutes. Once combined, everything goes into the slow cooker, allowing hosts to focus on other game-day festivities.
The slow cooker will do most of the work, requiring minimal attention. After 35 minutes and a sprinkle of cheese, this chicken dip is ready to serve with crackers and celery sticks. It doesn’t matter where the party watches the game, tailgating or at home. This dip is as satisfying as a last-minute touchdown and will be the MVP of every game-day spread.
Extra Hot Tanbañero Chicken Dip Recipe
This recipe yields 20 servings but can easily be scaled up to accommodate larger crowds for game day tailgating.Ingredients
20 ounces of canned chunk chicken breast, drained¾ cup of Tabañero Extra-Hot sauce
16 ounces of softened cream cheese
1 cup of ranch dressing
1 ½ cups of freshly shredded cheddar cheese
2 stalks of celery
Club crackers or tortilla chips for dipping
Instructions
Heat the chicken breast and Tabañero Extra-Hot sauce on medium heat in a medium pot on the stove for about five minutes until warmed. Add cream cheese and ranch dressing to the pot and cook for an additional five minutes until blended and warm all the way through.Mix half of the shredded cheddar cheese into the chicken dip mixture and transfer to a slow cooker. Sprinkle the remaining cheese on top and slow cook on low for about 35 minutes or until the dip is hot all the way through. While cooking, chop the celery into four-inch sticks. When ready, serve the chicken dip with celery sticks, crackers, or tortilla chips.