Dutch Oven Buffalo Chicken Dip

Ingredients:

  • 2 Chicken Breasts
  • 2 TBSP of EVOO
  • 1 TBSP of Paprika
  • 1 TSP of ground red pepper
  • S&P to taste
  • Red Pepper flakes to taste
  • 1 cup of chicken broth
  • 1 cup of Frank’s Red Hot
  • 1/2 cup of ranch dressing
  • 1 cup of shredded cheddar cheese
  • 1 cup of mozzarella cheese
  1. Cook chicken. Heat Dutch oven at medium heat on stove top. Add EVOO.
  2. Coat chicken with paprika, red pepper, S&P and red pepper flakes.
  3. Add to heated dutch oven. Cook on each side until crispy or for approximately 7-9 minutes per side.
  4. Lower heat to a low simmer. Add chicken broth. Cook on low heat until the chicken is tender and shreds by the use of a fork. This should take approximately an hour an half.
  5. Assemble dip. Remove from dip and shred chicken.
  6. Add franks red hot and ranch dressing.
  7. Add cheddar and mozzarella cheese. Add back to heating element on low. Cover and allow cheese to fully melt, stirring frequently.
  8. Serve & enjoy!