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.


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


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!


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