Crock Pot Buttery Buffalo Chicken Dip

Buttery Buffalo Chicken Dip is so thick, creamy, sinfully delicious with subtle notes of buffalo sauce and loaded with filling strips of moist chicken; it will have the family fighting over the chips as they throw elbows to get the next big scoop of dip. Using the crock pot is a great way to slow cook and marinate all the ingredients together to capture the absolute best possible flavors, I guarantee there will be zero leftovers. This restaurant quality dip can be made at home with 6 basic ingredients and can be made by anyone, including the kids. This recipe really is so simple and is a great way to let the beginners get some practice in the kitchen.

If you are a wings lover, enjoy football and hanging out while having a couple of adult beverages, then you really need to let this dip “try-out” at your next get together. Your guests and family members will not be disappointed in the quality of this addictive rich savory party pleaser. You may want to stash a little for yourself in the kitchen by keeping it warm in the crock pot, in case the party guests devour the initial offerings in record time. Be sure to kickoff your next football party in style with this buffalo wing inspired creamy delicious dip that the entire team will love.

Watch the video and check out the instructions below to be on your way to a foodilicious party sensation that will be legendary.

Serve with chip, celery or carrots.

Ingredients

Cooked chicken, buffalo sauce and ranch dressing.

Cream cheese and shredded cheese.

Mix well.

Place the lid on. Cook on high for 1-1 ½ hours or on low for 2-3 hours.

Mix well.

Gently mix until smooth and creamy.

Delicious dip!

Crock Pot Buffalo Chicken Dip

5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Appetizer, Snack
Cuisine American
Servings 5
Calories

Equipment

  • Crock Pot / Slow Cooker

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup sharp chedder cheese shredded
  • ½ cup buffalo sauce I used Frank's Red Hot
  • ½ cup ranch
  • 2 tbsp butter
  • 8 oz cream cheese room temperature

Instructions
 

  • In a 2 qt crock pot: add all the ingredients except for the butter. Mix well.
  • Place butter on top of the content in the crock pot. Do not mix.
  • Place the lid on. Cook on high for 1-1 ½ hours or on low for 2-3 hours.
  • Remove the lid. Gently mix until smooth and creamy.

Serve with warm chips, pita bread, bagel chips.

    Serve with celery sticks or carrots.

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      Easy Shrimp and Broccoli Stir Fry

      Easy Shrimp and Broccoli Stir Fry is a quick meal that you can prepare at home using ingredients that are common to most kitchens. This 20 minute dish is healthy, tasty and is full of tender succulent shrimp. If you have a health condition or are just looking to cut back on your calorie intake, you should add this meal to the menu rotation. It doesn’t call for red meat and you control the amount of salt that goes into the dish. Give this Chinese restaurant style dish a go today and have a simple to prepare meal, that has an elegant taste, ready for sharing on the table in no time flat.

      My family and I enjoy eating this type of meal because it’s light and it has has broccoli florets (my kids love them which is a plus). Check out the instructions below and be sure to watch the video, to see how effortless this affordable meal is to have ready to serve.

      Simple and delicious home cooked dish.

      Ingredients

      Marinate Shrimp

      Bring the water to a boil. Add broccoli florets and blanch for 1-2 minutes.

      Cooked broccoli florets.

      Add the marinated shrimp and cook each side for 2-3 minutes or until no longer raw.

      Cooked Shrimp.

      Add broccoli.

      Mix well, and there you have it; another foodlicious meal ready for the dinner table.

      Easy Shrimp & Broccoli Stir Fry

      5 from 1 vote
      Prep Time 5 mins
      Cook Time 10 mins
      Total Time 15 mins
      Course Main Course
      Cuisine Asian
      Servings 4
      Calories

      Ingredients
        

      • 1 lb large shrimp
      • 4 cups broccoli florets
      • 4 garlic cloves minced
      • ½ cup low- sodium chicken broth
      • 2 tbsp oil
      • 1 tsp soy sauce
      • 1 tsp shaoxing wine or dry sherry
      • 1 tsp granulated sugar
      • 1 tsp water
      • ½ tsp cornstarch
      • salt to taste
      • white pepper to taste

      Instructions
       

      Marinate

      • In a medium size bowl: combine raw shrimp, soy sauce (1 tsp), shaoxing cooking wine (1 tsp) and a dash of white pepper; mix well.
      • Cover and refrigerate for 10 minutes.

      Cook

      • In a medium size pan: bring the water to a boil. Then, add broccoli florets and blanch for 1-2 minutes. Over the sink: drain the broccoli using a strainer. Place the broccoli in a bowl and set aside.
      • Using the same pan (wipe with a paper towel and make sure it is completely dry), add oil. Wait for 30-60 seconds.
      • Add minced garlic and cook for 30 seconds or until fragrant.
      • Add the marinated shrimp and cook each side for 2-3 minutes or until no longer raw.
      • In a small bowl: combine cornstarch with the water; mix until fully liquifies.
      • Add the chicken broth, sugar and liquid cornstarch to the sauce pan; mix well.
      • Add the cooked broccoli florets; mix well.
      • Season with salt and white pepper to taste; mix.

      Serve with your favorite warm rice!

        Enjoy!

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          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Instant Pot Philly Cheesesteak

          Want a fantastic classic comforting sandwich in a jiffy? Then I suggest you check out what we have for you today!

          Homemade Philly Cheesesteak is soulfully delicious and capable of satisfying even the largest of appetites. Follow the instructions below to attain meat so tender it will melt in your mouth along with the cheese covered sautéed bell peppers and onions. The smell of fresh cooked steak, onions, pepper and melted cheese marinates mid aid with the light aromas of fresh toasted bread inviting you and your family to the dinner table. The bread has a slight crackle as you take hold of the sandwich while looking for the perfect place to take your first rewarding bite. The exterior of the bread crunches as crumbs fall to your plate and you begin to taste the moist savory steak. Your mouth continues to water from the anticipation of heavenly flavored sensations that are generated from the melted cheese and juicy vegetables of this comfort food lovers dream come true.

          Be daring in your food adventures and eat like it is your last meal. Share this sandwich with those in your life and fill their hearts and stomach with an experience worthy of remembrance. Watch the video and accept the invitation from the visual appeal of a well prepared foodlicious meal. Best wishes to all!

          Comfort and tasty sandwich.

          Ingredients

          Sliced the onions about 1/4 ” thick.

          Sliced bell peppers.

          Thinly sliced sirloin steak.

          Sauté the onions and bell pepper in the pressure cooker / instant pot.

          Add sliced steak and seasonings.

          Pressure cook on high for 6 minutes and natural release for 10 minutes.

          Place the cooked meat, onion and bell pepper on a hoagie bun.

          Place provolone cheese on top.

          Broil on high for 3-5 minutes or until the cheese has melted and a little bubbly/brown.

          Serve immediately and enjoy!

          Instant Pot Philly Cheesesteak

          5 from 1 vote
          Prep Time 10 mins
          Cook Time 15 mins
          Total Time 25 mins
          Course Main Course, Sandwich
          Cuisine American
          Servings 5
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 lb steak sirlion or ribeye
          • 2 tbsp olive oil
          • 1 tsp Italian seasoning
          • salt & pepper to taste
          • 1 green bell pepper sliced
          • 1 onion sliced
          • 10-12 sliced provolone cheese
          • 2 extra large hoagie rolls or 4-5 regular rolls

          Instructions
           

          • Clean and pat the steak dry. Cut and discard the fat. Then, thinly slice the steak.
          • Set cooker to saute-high. Add oil imediately let heat for approx. 1 minute. 
          • Add sliced bell pepper and onions. Saute for 1 minute or until the onion is translucent.
          • Add sliced beef, and Italian seasoning seasoning. Add salt and pepper to taste. Press cancel.
          • Place the lid on. Pressure cook on high for 6 minutes and natural release for 10 minutes. Follow the manufacture for a quick release. Remove the lid.
          • Place the cooked meat, onion and bell pepper on a hoagie bun(s). Place 2-3 sliced provolone cheese (or tear them into pieces) on each hoagie bun(s).
          • Transfer the philly cheesesteak to the oven. Broil on high for 3-5 minutes or until the cheese has melted and is a little bubbly/brown.

          Enjoy!

            Video

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            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Beef Stir Fry Noodles

            Beef Stir-Fry Noodles is a simple tasty meal that can be put together in no time right in the comfort of your own home. This method of preparation and cooing is a versatile approach to working with what you have in the refrigerator. In an asian household, we tend to cook and stir-fry with any leftover vegetables that we have on hand. If you can’t get to a local asian grocery store; you can also substitute with spaghetti or angel hair noodles and personalize your stir fry with your favorite assortment of vegetables.

            Follow this recipe for tender savory beef that shares a plate with crunchy vegetables and filling noodles. Check out the video and the instructions below to see how effortless this quality meal is to create. Even a simple meal is an opportunity to join flavors that are inviting and satisfying. All meal experiences should be foodlicious.

            Dive into satisfying stir fry noodles.

            Add 2 tsp soy sauce and 1 baking soda; mix well until evenly coated. Cover and marinate for 15 minutes.

            Boil a pot of water and place the noodles in. Follow the manufacture instructions for cook time.

            Sauce mixture.

            Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onion becomes translucent.

            Add boy choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir.

            Place the marinated meat in and cook for 2 minutes or until no longer pink.

            Place the cooked noodles in the wok/skillet.

            Lastly, add cooked vegetables; toss everything together.

            Voila…delicious stir fry noodles with beef and vegetables.

            Add a little chili oil if you like it spicy.

            Beef Stir Fry Noodles

            5 from 1 vote
            Prep Time 15 mins
            Cook Time 15 mins
            Total Time 30 mins
            Course Main Course
            Cuisine Asian
            Servings 6
            Calories

            Ingredients
              

            • 1 lb sirlion or flank steak cut against the grain
            • 1 tsp baking soda
            • 2 tsp soy sauce
            • 1 lb dried noodles
            • 4 tbsp vegetable or canola oil  divided
            • 3 large bok choy
            • 5 garlic cloves minced
            • ½ onion sliced
            • ½ red bell pepper sliced
            • 8 oz seafood mushrooms you can substitute for any mushrooms of your choice
            • dash black pepper

            Sauce

            • 4 tbsp soy sauce
            • 1 tbsp oyster sauce
            • 3 tbsp Shaoxing wine or dry sherry
            • 3 tsp sugar
            • 2 tsp sesame oil

            Instructions
             

            Marinate

            • Cut the beef into thin slices and place in a bowl.
            • Add 2 tsp soy sauce and 1 tsp baking soda; mix well until evenly coated.
            • Cover and let marinate for 15 minutes.

            Sauce

            • In a bowl: combine all the sauce ingredients together and set aside.

            Noodles

            • Place noodles in boiling water; follow the instructions on the package for cook time.
            • Strain and rinse the noodles; set aside.

            Stir-fry

            • Heat the wok/skillet to medium-high and add 2 tbsp oil; wait for 30 seconds.
            • Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onions becomes translucent.
            • Add bok choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir. Remove the cooked vegetables and set aside.
            • Add 2 tbsp oil to the wok/skillet. Place the marinated meat in and cook for 2 minutes or until no longer pink.
            • Place the cooked noodles in the wok/skillet. Pour the sauce on top of the noodles and mix until well coated.
            • Return the vegtables to the wok, toss until well mixed and then remove wok from heat.

            Serve immediately and enjoy!

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              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Air Fryer Stuffed jalapeño Poppers

              Keto Air Fryer Stuffed Jalapeño Poppers is a tasty little snack that you will enjoy eating. Creamy and delicious, serve this simple side as an appetizer or a finger food. Using the air fryer definitely cuts back on the amount of grease; while it allows the taste of the cheese and the pepper to remain pleasingly fresh.

              Depending on the type of Pepper you get from your local store, these can range from mild to tongue torch. My batch was a bit hotter than mild but the entire family snacked on them until the plate was clean. Check out the video and instructions below and you will be ready to make this tasty little item for your next tailgate or party adventure.

              Perfect for snacks, appetizer or tailgating.

              Ingredients

              Cut the jalapeños in half (vertically).

              Remove(discard) the seeds.

              Cream cheese mixture.

              Stuff each half of the jalapeños with the cream cheese mixture.

              Stuffed jalapeño poppers.

              Dip the stuffed jalapeños into the panko.

              Place the stuffed jalapeños in the air fryer tray (make sure to not overcrowded them) and spray cooking olive oil.

              Cook at 375°F (190°C) for 10 mintues. Repeat with the rest of the stuffed jalapeños.

              Air fried Stuffed Jalapeños Poppers

              5 from 1 vote
              Prep Time 5 mins
              Cook Time 10 mins
              Total Time 15 mins
              Course Appetizer, Snack
              Cuisine American
              Servings 4
              Calories

              Equipment

              • Air Fryer

              Ingredients
                

              • 8 fresh extra large jalapeños about 4 " or 12 medium size
              • 8 oz cream cheese room temperature
              • ½ cup cheddar cheese shredded
              • ½ tsp garlic powder
              • ½ tsp onion powder
              • ¼ tsp salt
              • ¼ tsp black pepper
              • cup panko plain
              • cooking spray olive oil

              Instructions
               

              • Cut the jalapeños in half (vertically) and remove (discard) the seeds.
              • In a medium size bowl: combine cream cheese, shredded cheese, salt, pepper, onion and garlic; mix well.
              • Stuff each half of the jalapeños with the cream cheese mixture.
              • Place the panko in a seperate small bowl.
              • Dip the stuffed jalapeños into the panko.
              • Place the stuffed jalapeños on the air fryer tray (make sure to not overcrowded them) and spray them with cooking olive oil.
              • Cook at 375°F (190°C) for 10 mintues or until lightly golden brown. Repeat with the rest of the stuffed jalapeños.

              Enjoy!

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                Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

                Instant Pot Chili Mac & Cheese

                Chili Mac and Cheese is where two favorites come together to create a voluptuous pot of hot delicious comfort. Fresh from the instant pot, the chucks of meat, beans, tomatoes and elbow noodles are very tender as they burst with flavor. The bell peppers and onions will still have a slight crunch; while the stew comes out full of rich beef broth flavor notes. The addition of cheese rounds out this sensuous dish to achieve buttery satisfaction.

                This is the kind of meal the entire family will enjoy. The convenance of using an instant pot makes cooking and reheating a simple task. Follow the instructions to recreate this hot bowl of stew and warm your families tummies. Check out the video and may your next food adventure be ever increasingly foodlicious;)

                Delicious comfort food.

                Ingredients

                Seasonings

                Browning meat.

                Garlic, onions and bell peppers.

                Add seasonings.

                Uncooked Elbow noodles.

                Beans, tomatoes and cream cheese.

                Pressure cook on high for 4 minutes and do a quick release.

                Gently stir and add shredded cheese (in 3 increments).

                Mix.

                Homemade Chili Mac & Cheese.

                Garnish with shredded cheese, sour cream and fresh chopped green onions.

                Instant Pot Chili Mac & Cheese

                5 from 1 vote
                Prep Time 10 mins
                Cook Time 10 mins
                Total Time 20 mins
                Course Instant Pot, Main Course
                Cuisine American
                Servings 6
                Calories

                Equipment

                • Pressure Cooker / Instant Pot

                Ingredients
                  

                • 1 lb ground beef or chuck
                • 2 cups elbow noodles
                • 3 cups low-sodium beef broth Preferably homemade or carton
                • 2 cups cooked kidney or red beans or (1) 16 oz can
                • 2 cups fresh sharp cheddar cheese shredded
                • 27 oz chopped/diced tomatoes
                • 4 oz cream cheese
                • 1 green bell pepper chopped
                • 1 onion chopped
                • 4 garlic cloves minced
                • 1-2 tbsp chili powder (I used 2 tbsp) +/- adjust to your liking
                • 2 tsp salt +/- adjust to your liking
                • 2 tsp cumin powder
                • 1 tsp black pepper
                • 1 tsp dried oregano
                • 1 tsp paprika

                Instructions
                 

                • Set cooker to saute-high. 
                • Add beef and cook for 5-6 minutes or until no longer pink.
                • Add garlic, bell peppers, onions, salt, pepper, cumin, oregano, paprika and chili (you can cut back on the chili powder if you think it's to spicy); mix and stir.
                • Pour in beef broth and stir (use wooden spoon to lightly scrap along the bottom of the cooker as you stir, this will prevent a burn notice).
                • Add uncooked elbow noodles and stir.
                • Place the beans, tomatoes and cream cheese in the cooker. DO NOT STIR.
                • Place the lid on. Pressure cook on high for 4 minutes and do a quick release. Exercise caution – always read and follow the manufacture instructions for a quick release. Remove the lid.
                • Gently stir as you add the shredded cheese in 3 seperate increments. This will prevent the cheese from forming clumps.
                • Mix well until all of the cheese fully melts.

                Garnish with shredded cheese, sour cream and fresh chopped green onions.

                  Enjoy!

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                    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!