Buffalo Chicken Popovers

It's been a while since I posted so I'm trying to get caught up on the back log from last season.

These little gems were something I made for the playoff game tailgate in January. They were gone in 10 mins so I didn't get a good picture of them. Also the picture was taken with my cell phone so its not the best quality.

Ingredients:

1 lb of boneless skinless chicken breast
1 cup of chicken broth
3-4 tbsp of Frank's red hot wing sauce
Tastefully Simple Cheesy Chive Mix
Blue cheese dressing
2 packs of crescent rolls
1 pack of shredded cheddar cheese

Directions:

In a slow cooker cook chicken and broth for 5-6 hours on low or until you can shred the chicken easily with a fork. Take the chicken out and drain the broth.

For the tailgate I did this overnight and shredded it in the morning before heading out. Once the chicken is drained I added the wing sauce and cheesy chive mix. I did a little at a time until it was spicy but not too spicy. If you love hot sauce then add more. Just make sure its not dripping just coated.

Separate the crescent rolls and scoop a little in the middle. Add some shredded cheddar cheese on top of each bit of meat. Fold the crecsent over.

Heat the oven to 350 degrees. Cook in the oven for 10-15 mins or until the roll is golden brown the and insides are bubbly.


I used the Camp Chef Oven during the tailgate so I cooked them a little longer since it was propane and not gas/electric powered. Serve with a little blue cheese dressing on the side for dipping! Enjoy!

Dip #1 in the Triple Dipper - Buffalo Chicken Dip

Buffalo Chicken Dip I have made many times.  I got the original recipe from Tastefully Simple website.  I've since adapted it for the slow cooker.  I use their Cheesy Chive dip mix but any cheesy dip mix would do.  I've also used the Beer Cheese dip mix of theirs and it worked out well.

Ingredients:

• 8oz of cream cheese (I used about 10oz...I had some leftover from another box)
• Packet of Cheesy Chive dip mix (Tastefully Simple...any cheesy dip mix would do though)
• 4 tablespoons of Buffalo Wing Sauce (use less for milder taste...more for extreme hotness)
• Can of white chicken meat
• 1 cup of shredded cheddar cheese (I usually use a tiny bit more..I like cheese...a lot!)

Directions:

I turned on the triple dipper so the crock pots started to warm.  Put the cream cheese in and let it soften for 10-15 mins until you can stir it.

Dump in the packet of cheese mix until its mixed into the cream cheese.  Drain the can of chicken and add.  Stir.

At this point I let it cook for another 10 mins.   I then add the wing sauce and cheese and mix.  Cook on low for another 30-45 mins.  Stirring every 15 mins or so.  Serve with tortilla chips or my personal favorite the pretzel chips.

I took a pic of the finished dip but folks almost finished it off within 15 mins of when I set it out!  So all you see is what was left!

**UPDATE**

I made this dip again for my sister in laws birthday and I finally got a better picture!