Sunday, February 10, 2013

Catalina Buffalo Chicken Dip

Every year our friend Jeremy hosts an event called Rake at the Lake up in the Poconos at his family's cabin. Friends and family get the cabin ready for winter--cut wood, rake leaves, etc. and in the evenings, the family feeds and provides beer for everyone. One of the foods that they always make is called Mike Wazowski Chicken, named after someone who used to eat a lot of it.

Basically, Mike Wazowski chicken is chicken breasts cooked in a mixture of buffalo sauce and catalina dressing. I know it sounds a little weird, but it is amazingly tasty. It's spicy like buffalo chicken, but the catalina dressing mellows out the heat and adds in a delightful tangy flavor. It's hard to describe, so you'll have to make it yourself.

I decided to create a dip made in the crockpot with the same flavors. It makes a LARGE amount of dip, so keep in mind that you'll want a crowd for this one.

Mike Wazowski Chicken Dip


3 boneless, skinless chicken breasts
1 1/2 cups catalina dressing (you can substitute French dressing in a pinch)
1 cup buffalo sauce
2 8oz packages of cream cheese (I use the reduced fat)
1/4 cup provolone cheese


Cut the chicken into about 1 inch cubes and place inside a slow cooker with the catalina dressing and buffalo sauce. Cook on low about 4-6 hours.

Shred the chicken into the sauce (I actually used a pastry cuter for this, but I a couple of forks would also work. I like to leave some chunks as well). Stir in the cream cheese and provolone cheese until fully incorporated. Serve with crackers, celery, tortilla chips, bread--it would also be really tasty as a pasta sauce.

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