All the flavors of Nashville Hot Honey Chicken combine with creamy cheeses and bacon to create an irresistible dip! You can totally adjust the "Hot" factor in this dip, by adding more or less hot sauce! As written the dip has mild heat that balances nicely with the touch of honey and creamy cheeses.
3tablespoonsgreen onions, thinly sliced+more for topping
crostini, chips, crackers or veggies for dipping
Preheat oven to 350 degrees F.
If you are shredding your chicken with your mixer (see note) - use the flat beater - shred warm chicken breasts, then add other ingredients and mix.
If you are adding already shredding chicken, I would mix all the other ingredients first and add the chicken last, so it doesn't get overly shredded.
Scoop and spread into 2 quart baking dish and top with about 1/4 cup additional cheese, if desired.
Bake for 30-40 minutes or until hot and bubbly.
Garnish with honey, bacon and green onion, if desired.Serve with toasted baguette crostini, chips or veggies.
2 medium boneless skinless chicken breasts will yield about 2 2/3 cup shredded cooked chicken.
To Shred Chicken Using Stand Mixer:
To shred chicken with your stand mixer, it needs to be warm and moist. You can roast, poach, braise or steam the chicken. Rotisserie chicken works too! (remove skin/bones). Cut chicken pieces so they're no larger than a deck of cards. Place warm chicken in stand mixer and use the flat beater on low speed to start shredding the chicken. You can increase the speed a little once it starts shredding.
To Shred Chicken with a Hand Mixer:
You can alternatively shred chicken with your hand mixer too! Use the regular "turbo" beaters and low speed.
To Cook in Slow Cooker (Crock Pot):
Cook for 3-4 hours on low heat or 1-2 hours on high heat, stirring every 30 minutes or so, until the whole mixture is heated through. You can add a little extra cheese on toward the end and put the lid on to melt. Garnish with additional toppings if desired.
Nutrition (approx. data estimated via online nutritional calculator.)