Chicken Wing Dip

I got this receipe originally from my lovely wife Princess Karen - i made some slight modifications which i think makes it perfect. This is the only receipe i know that does not include baking or some sort of process that creates a lot of fat separation and such. Technically this receipe does not include actual chicken wing meat as it is written, but that could easily be changed by substituting the easy-can-way listed here with actual wing meat. Some people i know will substitute with freshly cooked breast or dark meat, the main reasons I usually stick to the cans are that the extra liquid provides flavor, and it is quick, i can keep all my incredients ready to go without planning ahead.



  1. You need a cock pot, set on low
  2. Dump in the chicken (and all the juices if using canned)
  3. Use a fork to shred the chicken, you want it all in short little pieces. (Use a knife and make half inch cuts if using non-canned chicken) (Remove bones if using actual chicken wing meat)
  4. Dump in the rest of the ingredients
  5. It will take about 5 hours probably on low - stir every half hour to keep things mixed. You can turn it up to high to speed this up to just a couple hours, but now you need to watch it and stir much more often to make sure stuff does not separate (boiling is bad, on high will boil on edges)
  6. If you want it thicker you can keep taking the lid off and dump the condensated water off the lid every half hour, i usually do
  7. Serve with tortilla chips or scoops - or simply eat with a spoon :-)

Re-heating is best done slow, if you blast it in the Miniwave on high it will separate.



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