Spicy Shredded Chicken Dip.

Spicy Shredded Chicken Dip highly diverse and have mind taste that unique. Several kinds of Spicy Shredded Chicken Dip recipes are also sufficient simple to process and dont pick up long. Although not everyone likes Spicy Shredded Chicken Dip food, nowadays several people are got attached and like the sundry Spicy Shredded Chicken Dip foods available. This can be seen than the number of restaurants that provide Spicy Shredded Chicken Dip as one of the serving. You can have Spicy Shredded Chicken Dip using 22 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Spicy Shredded Chicken Dip

1. Prepare of Whole Chicken.
2. It's of Large Onion.
3. Prepare of Shallots.
4. It's of Garlic.
5. You need of Cherry Tomatoes.
6. You need of Cream Cheese.
7. It's of Sharp Cheddar Cheese.
8. Prepare of Sour Cream.
9. You need of Chipotle Peppers in Adobe Sauce.
10. You need of Pickled Jalapeños.
11. It's of Habanero Pepper.
12. It's of Green Onion.
13. Prepare of Frank’s Red Hot Wing Sauce.
14. Prepare of Butter.
15. Prepare of Tomato Bullion Cubes.
16. Prepare of Water.
17. Prepare of Goya Sazón.
18. It's of Old Bay Seasoning.
19. It's of Black Pepper.
20. Prepare of Onion Powder.
21. Prepare of Garlic Powder.
22. It's of Parsley Flakes.

Spicy Shredded Chicken Dip instructions

1. Place separated whole chicken into a cast iron Dutch Oven. Season well with black pepper, Old Bay, garlic powder and onion powder. Dissolve bullion cubes in HOT water and pour over chicken. Bring to a simmer..
2. This part is really up to you. I let the chicken simmer for a couple of hours. It’s only going to get tender and flavorful simmering. When chicken is tender to your liking, remove and reserve. Allow to cool. You can freeze chicken stock for later use..
3. When the chicken has cooled, remove from bones. I suggest using your hands. It’s a good way to ensure there are no straggling bones left behind. Keep shredding until you have a chicken salad-like consistency..
4. Prepare your veggies and shred your cheese..
5. In the same pot the chicken was in, melt butter and sauté onions, shallots, garlic and habanero. Roughly 5 minutes..
6. Half cherry tomatoes and give the jalapeño peppers a rough chop. Add to the sautéed vegetables along with the can of chipotle peppers. Mix well..
7. Return shredded chicken to the pot. Add whole bottle of hot wing sauce. Stir to incorporate..
   
8. Add in cream cheese and mix throughly until melted and combined..
9. Add whole tub of sour cream and 3/4 of the cheddar cheese. Stir to combine. Top with remaining 1/4 of cheddar cheese..
10. Place in a preheated 375 F oven for 30 minutes. Garnish with parsley flakes and sliced green onion..
11. Clean up is a breeze in the cast iron. Of course you can make this in a casserole dish. Just do all the prior steps before the oven in a pot and transfer to the casserole dish..

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