This recipe was perfect for a lazy winter day, watching football… It tastes like the infamous “crack dip” , but its a meal! Genius or what? And a cute pic of Max and Ryan on their mini quad 🙂
4 1/2 cups (about 2 large) potatoes, peeled and cubed
1 lb boneless, skinless chicken, cubed
1/2 onion, roughly chopped
1 cup (about 3 stalks) celery, chopped
1/2 tsp celery seed
1/4 tsp salt
1/2 tsp pepper, divided
1/8 tsp ground thyme
1/2 tsp red pepper flakes
1/4 cup all-purpose flour
2 cups half-and-half
2/3 cups low-sodium chicken broth
1/3 cup + 1 Tbsp buffalo sauce
3 oz blue cheese crumbles, for topping
5 celery stalks, cut in half, for serving
Peel and cube potatoes, add to the slow cooker. Add diced chicken, then the onion and celery. Sprinkle in celery seed, salt, pepper, thyme, and red pepper flakes.
Carefully pour in half-and-half, chicken broth, and buffalo sauce. Gently stir. Remove roughly 1 cup worth of liquid, add flour to the liquid. Whisk well until smooth. Pour back into the slow cooker. Stir well.
Cover and cook on high for 5 hours or low for 10. Before serving, stir well.
Top off with blue cheese crumbles and a drizzle of buffalo sauce, if desired. Serve with celery stalks