Buffalo chicken dip in the slow cooker.


This recipe varies all over the Internet but here is my version.

   

  1. 2.5 cups of shredded chicken
  2. 8 oz cream cheese
  3. 1/2 cup Frank’s buffalo sauce
  4. 3/4 cup ranch
  5. 1 bag of cheddar cheese.

 Save yourself some time and just use rotisserie chicken!
 Combine all ingredients into crockpot. Cook on low for 2 -3 hours . To brown, broil on low for 5-10 minutes in oven.

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I am eating my portion with a low carb tortilla, carrots and pork rinds. Another great low carb option would be celery.

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Coconut Chicken Curry.


Obsessed with indian food? We are also. Obsessed with coconut? This is for you.

I decided to throw this all in the slow cooker. Those are the best meals ever! Slow, but reliable! Lots of leftovers for sure also! Here is what I did.

In crockpot-
1 tbsp of coconut oil or extra virgin olive oil. Or you can omit the oil if you want.
1 whole organic chicken– you could certainly use breasts here also. For the whole chicken I simply cut the good parts off. The breasts, legs, whatever part of the chicken you want to use. Throw away the rest, or save to make a stock with.
1 cup of veggie stock or use chicken if you like
1 small carrot
4-6 cloves of garlic diced
1/2 white onion diced
3 medium red potatoes diced
salt and pepper to taste
1 can of coconut milk (I used light)
hot sauce to taste if you like it spicy
2 tbsp of curry powder or mix that you like (to taste)

Make sure you give all of this a nice stir before you set the top on. Cook on low for 6-7 hours or until chicken is soft.

***Next time I will be using boneless chicken breast. I ended up taking everything out and deboning it halfway through. By using breasts instead of the whole chicken, you can save some fat for sure!

I am serving this over brown rice. It makes such a nice indian dish. Can’t wait for the leftovers tomorrow!

Enjoy!

PS- this was the softest chicken I have ever made! So yummy and tender!