Betty's Savory Herb Buffalo Chicken Dip--Contest Entry! - PCOS-Friendly Recipe

Betty demonstrates how to make Savory Herb Buffalo Chicken Dip. This is a recipe using a Crock-Pot Savory Chicken Seasoning mix and will be entered in the 2nd Annual Crock-Pot™ Seasoning Mixes Slow Cookin' Recipe Contest. If you love to cook and create recipes, please consider entering this contest. The rules are below: You may enter the contest by submitting a recipe using a Crock-Pot Seasoning mix, along with a picture of the resulting dish. The contest Grand Prize winner will win a year of free groceries worth $8,500, including a year's supply of Crock-Pot® Seasoning Mixes. Also, he or she will be featured in product/brand marketing efforts. • The entire contest will take place on http://www.Facebook.com/CrockpotSeasoningMixes · The entire contest will take place on www.Facebook.com/CrockpotSeasoningMixes · Kicked off today, October 1st · Recipe submissions will be accepted through Oct. 21st · Ten semi-finalists announced on Oct. 28th. Public voting begins · Voting ends on Nov. 18th · Grand Prize winner announced on Nov. 25th. The contest judges will judge all the finalists and take into consideration public voting. They will select the top entry for a total of three (3) potential winners based on the following criteria: (a) creativity and inspiration; (b) appearance/presentation, and (c) taste. Betty's Savory Herb Buffalo Chicken Dip 2 pounds uncooked boneless, skinless chicken breasts 1 envelope Crock-Pot Savory Herb Chicken Seasoning Mix ¾ cup water ½ cup melted butter ½ cup finely-chopped onion 6 cloves minced garlic ½ cup hot pepper sauce 2 tablespoons fresh snipped chives 1 cup sour cream 1 cup crumbled blue cheese 1 cup mayonnaise 2 cups finely-shredded Cheddar cheese ½ cup sliced green onions celery sticks, carrot sticks, crackers, bread sticks, for dippers Place chicken breasts in Crock-Pot. Mix Crock-Pot Savory Herb Seasoning Mix with water. Pour over chicken. Cook on HIGH 4 hours, or until chicken is 165 degrees (F). Remove chicken and let cool. When cool, shred chicken into bite-sized pieces. Set aside. Place melted butter in a small saucepan. Add chopped onion and minced garlic. Saute over low heat until vegetables are clear. Remove sauteed vegetables from heat. Add hot pepper sauce. Pour mixture into a pint-sized jar. Add snipped chives. Put lid on jar and shake until sauce is combined. Set aside. Place sour cream, mayonnaise, and crumbled blue cheese in a medium-sized bowl. Use a mixer on medium speed to combine. Set aside. In a large bowl, mix shredded chicken, hot pepper sauce mixture, blue cheese mixture, and shredded Cheddar cheese. Place in Crock-Pot. Cook on LOW 1 hour, until cheeses are melted and flavors are combined. Ladle dip into bowl. Serve with celery sticks, carrot sticks, crackers, and bread sticks. This recipe makes enough for a party dish, which can be kept warm in the Crock-Pot. Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014 Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013 *Both can be ordered from http://www.amazon.com or http://www.createspace.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website:  http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook:  https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest:  http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter:  https://twitter.com/Myshine Google :  https://plus.google.com/108882445101872897307/posts ifood.tv:  http://www.ifood.tv/bettyskitchen Roku:  http://www.rokuguide.com/channels/betty's-kitchen​