Buffalo Chicken Dip
Macro-Friendly Slow Cooker Recipe:
This dip is cheesy, spicy, and best of all, macro-friendly. It’s also one of the easiest recipes I’ve ever made. Let’s get on with it, shall we?
You need :
-Chicken breasts
-Bell peppers
-Sweet yellow onions
-Franks buffalo hot sauce
-Cream cheese (I used whipped so its lower in fat)
-Ranch seasoning
-A crockpot or instant pot
Can you omit the buffalo sauce?
If you aren’t a huge fan of buffalo sauce, you can omit it and just make a creamy ranch dip. It tastes amazing either way.
Ingredients:
2 boneless, skinless chicken breasts (650g for me)
1 bell pepper, diced largely (145g)
1 onion, diced small (165g)
1/2 C Frank’s Buffalo Sauce (more/less to taste)
1/2 packet of dry ranch mix or enough to taste
1 block cream cheese (8oz)
Directions
Throw everything except cream cheese into a crockpot on high for 4ish hours (or until chicken shreds easily).
Shred chicken and put back into the pot.
Mix in cream cheese. Add salt and pepper to taste.
It’s really that simple.
I created my own recipe in MFP. Weighed the chicken RAW and logged that raw weight in an MFP entry.
I then weighed out the final cooked weight @ 1,253 grams. Which is the “servings” portion in the recipe I created.
I found that a 200 gram serving is perfect! Macros for that are : 5.3 carbs/ 6.1 fat/ 26.3 protein