Hosting an event and need an easy, crowd-pleasing appetizer that won’t leave you or your guests feeling sluggish? Try this dairy- and gluten-free Buffalo Chicken Dip recipe with these Paleo Tortilla Chips for the perfect protein-filled dipping combo.
This quick and hassle-free recipe is perfect when you’re short on time. Just toss the ingredients into a crockpot, and about halfway through, shred the chicken. All that time saved means you can still prep for your party and whip up other small bites without needing to constantly monitor this dip.
We use coconut cream instead of heavy cream or milk, keeping it dairy-free and Paleo-friendly. The coconut cream also gives the dip a thick, creamy texture and a unique flavor, so you won’t even miss the cheese – or the digestive discomfort that often comes with dairy.
When shopping for a no-salt-added or low-sodium hot sauce, keep the Paleo guidelines in mind when wondering how low to go.
TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- Recipe by: Griffin McMath, ND, EDAC
- Serves: 10
- Meal: Anytime
- Serves: 10
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
Ingredients
1 1/2 lb raw chicken breast
1/4 cups low- sodium hot sauce or buffalo sauce of choice
7/24 cups Paleo mayo (AIP – make without mustard and walnut oil)
3 tsp mustard (AIP – omit)
1 can coconut cream
2 cloves garlic, minced
1/2 tsp dill
1/2 tsp ground, dried celery
1/4 tsp cayenne (AIP – omit)
1 tsp paprika (AIP – omit)
1 tsp black pepper (AIP – omit)
1/2 yellow onion, chopped
1/2 red bell pepper, diced (AIP – omit)
1/2 orange bell pepper, diced (AIP – omit)
1/4 cups diced green onions
1 jalapeño, sliced thinly (AIP – omit)
1/4 cups diced fresh chives
1 dollops Paleo sour cream, with diced fresh dill on top
Directions
In a crockpot, pour low-sodium hot sauce, Paleo mayo, mustard, coconut cream, garlic, dill, dried celery, cayenne, paprika, and black pepper and stir together.
Add the chicken breasts into the mixture along with the onions, red bell pepper, and orange bell pepper and let cook for 3 hours on high.
After 3 hours, take out just the chicken breasts and shred with forks, and then place them back into the crockpot for another hour.
Let the dip cool, and then transfer to a big servings dish.
Scoop out servings and add Paleo sour cream, chives, dill, and jalapeños to top it off.
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