1Add boneless, skinless chicken thighs to a slow cooker.
2Add boneless, skinless chicken thighs to a slow cooker.
3Add boneless, skinless chicken thighs to a slow cooker.
4Add salt, garlic, onion, paprika, chili powder, ranch seasoning, buffalo sauce, and dill to the slow cooker.
5Add salt, garlic, onion, paprika, chili powder, ranch seasoning, buffalo sauce, and dill to the slow cooker.
6Add salt, garlic, onion, paprika, chili powder, ranch seasoning, buffalo sauce, and dill to the slow cooker.
7Mix the ingredients well.
8Mix the ingredients well.
9Mix the ingredients well.
10Slow cook on high for 2-3 hours or on low for 3-4 hours.
11Slow cook on high for 2-3 hours or on low for 3-4 hours.
12Slow cook on high for 2-3 hours or on low for 3-4 hours.
13Once cooked, shred the chicken.
14Once cooked, shred the chicken.
15Once cooked, shred the chicken.
16Pour over blended cottage cheese, cream cheese, honey, more buffalo sauce, a little bit of butter, and cheddar cheese.
17Pour over blended cottage cheese, cream cheese, honey, more buffalo sauce, a little bit of butter, and cheddar cheese.
18Pour over blended cottage cheese, cream cheese, honey, more buffalo sauce, a little bit of butter, and cheddar cheese.
19Give that a mix and add some chives.
20Give that a mix and add some chives.
21Give that a mix and add some chives.
22Toss the entire mixture in the fridge for 45 minutes to an hour to let it thicken.
23Toss the entire mixture in the fridge for 45 minutes to an hour to let it thicken.
24Toss the entire mixture in the fridge for 45 minutes to an hour to let it thicken.
25Grab your favorite burrito-sized tortilla and equally portion the mixture into 14 servings.
26Grab your favorite burrito-sized tortilla and equally portion the mixture into 14 servings.
27Grab your favorite burrito-sized tortilla and equally portion the mixture into 14 servings.
28Roll the burritos.
29Roll the burritos.
30Roll the burritos.
31Store burritos frozen.
32Store burritos frozen.
33Store burritos frozen.
Ingredients
48 oz boneless, skinless chicken thighs
48 oz boneless, skinless chicken thighs
48 oz boneless, skinless chicken thighs
1 tsp Salt
1 tsp Salt
1 tsp Salt
1 tsp garlic
1 tsp garlic
1 tsp garlic
1 tsp onion
1 tsp onion
1 tsp onion
1 tsp paprika
1 tsp paprika
1 tsp paprika
1 tsp chili powder
1 tsp chili powder
1 tsp chili powder
1 packet ranch seasoning
1 packet ranch seasoning
1 packet ranch seasoning
1 tbsp fresh chopped dill
1 tbsp fresh chopped dill
1 tbsp fresh chopped dill
100 g Buffalo sauce
100 g Buffalo sauce
100 g Buffalo sauce
750 g blended cottage cheese
750 g blended cottage cheese
750 g blended cottage cheese
200 g 1/3 fat cream cheese
200 g 1/3 fat cream cheese
200 g 1/3 fat cream cheese
200 g Buffalo sauce
200 g Buffalo sauce
200 g Buffalo sauce
200 g 2% cheddar cheese
200 g 2% cheddar cheese
200 g 2% cheddar cheese
60 g Honey
60 g Honey
60 g Honey
30 g butter
30 g butter
30 g butter
1 handful chopped chives
1 handful chopped chives
1 handful chopped chives
14 burrito tortillas
14 burrito tortillas
14 burrito tortillas
Equipment
slow cookerfridge
Tips
Place entire batch of buffalo chicken dip/filling in fridge or freezer until thickened, usually this takes 45-60 mins.
If your chicken happens to carry more water than mine, remove the excess liquid after cooking (reserve it on the side) and add back in to create desired consistency to prevent the filling from being too thin to roll.
Weigh the entirety of your filling and divide by 14 to evenly distribute filling across each burrito.
Frozen burritos will stay good in the freezer for 3+ months.