Buffalo Chicken Dip

Fall is a popular season for many reasons, but for those of you who get more excited about whipping out your crockpots than Ugg boots— this recipe is for you! Tailgating food is notorious for being fried, full of cheese, or smothered with fattening or sugary sauce. Now you can make your favorite dip healthy and guilt free. Throw the chicken into the slow cooker in the morning and the only game time decision you’ll have to make is which veggies you’ll use for dipping.


  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1/4 tsp chives
  • 2 avocados
  • Optional fresh veggies for dipping
  • 1.5 lb boneless skinless chicken breast
  • 1/4 c Frank’s Hot Sauce
  • 1/3 c full-fat canned coconut milk
  • 1/4 tsp salt
  • 1 tsp parsley
  • 1/2 tsp dill weed


1. Wash, clean, and place chicken breasts in the crock pot.

2. In a small dish, combine all of the spices and add half of the mixture evenly over the chicken along with the hot sauce and coconut milk.

3. Cook on low for 5 hours and then shred the chicken.

4. Drain 95% of the liquid and then transfer to a mixing bowl. Add the avocado and combine until well incorporated.

5. Add the rest of the seasoning as needed. Use it and extra hot sauce as an additional garnish.

Margaret Molteni is a runner who moved to Memphis from Nashville to work as a Recreational Therapist, assisting individuals with disabilities. Outside of work, you can find her training for her next marathon, cooking, blogging, and always eating. For more healthy and delicious recipes or all things running, visit Margaret’s site at youngandrungry.com.

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