Buffalo Chicken Dip | Weight Watchers

Step 1

Place the skinless boneless chicken breasts in the bottom of the Instant Pot.

Step 2

Pour over the hot sauce and water

Step 3

Close and lock the lid and select high pressure.

Step 4

Set the timer for 15 minutes. The pressure will build over 8 - 10 minutes.

Step 5

Once the 15 minute cooking time is up, allow the pressure to release using the natural-release method.

Step 6

Remove the lid and use two forks to shred the chicken.

Step 7

Add the ranch dressing mix and 3 or 4 tablespoons of fat free yogurt (more if desired) and mix to combine.

Step 8

Serve as a dip or as a topping for a baked potato.

Step 9

Place the skinless boneless chicken breasts in the bottom of the Crock Pot.

Step 10

Pour over the hot sauce and the water.

Step 11

Cook on low for 7 - 8 hours.

Step 12

Remove the lid and use two forks the shred the chicken.

Step 13

Stir in the ranch dressing mix and 3 - 4 tablespoons of fat free yogurt.

Step 14

Serve as a dip or as a topping for a baked potato.