All of your gluten free and dairy free prayers have been answered with this delicious and super easy slow cooker buffalo chicken dip!  You’ll want to make this for any gathering and I promise it will definitely be a crowd pleaser!  Heck, my kids loved it and they didn’t even know it was dairy free.

The cheddar cheese I used was a nut based cheese that I found at Earth Fare and it is so delicious.  How weird is it that Earth Fare is no longer in existence?!  I will answer that for you – EXTREMELY WEIRD!  But hey, the good news is that you can still buy this cheese at Whole Foods and Amazon…I guess that explains why Earth Fare went bankrupt, right? This recipe also calls for shredded chicken and I whipped out my Instant Pot for a quick and easy way to make it in less than 20 minutes.  Of course, if you don’t have an Instant Pot, you can make the chicken any way you want!  But really though, if you don’t have one yet, what are you waiting for?!

INGREDIENTS:

2 cups Shredded Chicken
1/2 cup Frank’s Red Hot Buffalo Sauce
1/2 cup Dairy Free Ranch Dressing (I used Tessemae’s)
8 oz Dairy Free Cream Cheese (I used Kite Hill)
8 oz Sharp Cheddar Nut Cheese or any Dairy Free Cheese (I used Parmela Creamery)

DIRECTIONS:

1. Instant Pot option for shredded chicken:
   Place 2-3 chicken breasts in Instant Pot with 1/4 cup water.  Season chicken with a dash of salt and pepper or anything you desire.  Pressure cook on high for 15 minutes.  Once finished, switch the valve to venting to allow all of the pressure to be released.  Remove lid and transfer the chicken to a large bowl (or the crockpot) and shred the chicken.
2. Add the Frank’s Red Hot Buffalo Sauce, ranch dressing, cream cheese, and cheddar nut cheese to the slow cooker along with the shredded chicken and mix all of the ingredients together.
3. Turn the slow cooker on the low setting for 4 hours or high setting for 1-2 hours (making sure the dip is not burning if on high).
4. Stir together before serving with chips or pita points and ENJOY!