Instant Pot (or Not) Spicy Cranberry Chicken Drumsticks + Skinnier Buffalo Chicken Dip

This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.

With game day right around the corner, it’s time to start thinking snacks. While I do love traditional hot wings, heavy dips, and super fattening foods, my pants sure don’t!

My husband is a big football fan. He likes to invite his friends over to yell at the TV and eat snacks on Sundays (or tailgate as he calls it). I, on the other hand, am not a football fan. Terrible thing to say, I know. I just can’t get into it! But, just because I don’t love the game, doesn’t mean I can’t enjoy the snacks. I do love stuffing my face for 3 hours. If only the calories didn’t count during this time…

Traditionally football spreads usually consist of high fat foods like buffalo chicken dip, fried chicken wings, ect. While that’s all deliciously great, it can really bog you down when you are trying to cheer your team on. That’s why I convinced my husband to let me lighten up our traditional spread last week with a few healthier options.

To shop for all my ingredients, I hit up one of my favorite stores, Save-A-Lot. You would be amazed at what you can find there for a fraction of regular grocery store prices! Plus, I really like the Albany, New York location! They ALWAYS have the freshest looking produce and some seriously great cuts of meat! It’s also convenient to be able to grab all my party needs like, paper plates, paper towels/napkins, and cutlery at the same store knowing I am getting the best deal. I was seriously able to pick up four meals worth of food (not just for the party) for only $45! Please note, prices do vary by location. You can view your Save-A-Lot Weekly Ad here.

Stick around until the end of this post to find out how you can enter to win 1 of 2 $25 Save-A-Lot gift cards!

For our menu this week, I traded up the fried buffalo wings for spicy cranberry drumsticks made in my favorite appliance ever, the Instant Pot. They are a great substitution to satisfy the spicy urge while keeping those calories in check! I also kept our healthier meal plan on track by skipping the chips and picking up celery, carrots, and wheat crackers to serve with our lighter version of buffalo chicken dip (also made in the Instant Pot)!

Don’t worry! If you are not a pressure cooking fan or don’t own one of these, you can cook both dishes just as easy in your oven! I have included oven directions in both printable recipes below. And, you can print a FREE game day shopping list to help you stay organized for your Save-A-Lot trip!

Instant Pot (or Not) Spicy Cranberry Chicken Drumsticks

Ingredients:

Combine 1/2 can of cranberry sauce, 1 tbsp hot chili sauce, 2 tbsp hot sauce, salt, pepper, and garlic in a medium sized bowl.

Place chicken in a gallon sized Ziploc bag and pour marinade on top. Shake until well combined.

Place chicken in the fridge and allow to marinate for at least 1 hour, but preferably overnight. Mix together the rest of the cranberry and chili sauce and set aside in the fridge.

Dump chicken into the Instant Pot and add the water or broth.

Cook on manual high pressure for 12 minutes. When timer is up allow for a 10 minute natural pressure release. After 10 minutes, release any pressure left over.

Optional

Finish the drumsticks by brushing them with the left over marinade and placing the into a 400 degree oven for 10-15 mins to crisp up the skin. You can also place them onto a hot grill for 10 minutes instead. Brush them with the leftover marinade 5 minutes before you are ready to pull off.

Print

Instant Pot (or Not) Spicy Cranberry Chicken Drumsticks

Ingredients

• 1.5 - 2 lbs chicken drumsticks
• 1 14 oz can jelled cranberry sauce
• 2 tbsp hot chili sauce
• 1 tsp salt
• 1 tsp peper
• 1 tsp garlic powder
• 3/4 cup water or chicken broth your preference

Optional

• 2 tbsp hot sauce

Instructions

1. Combine 1/2 can of cranberry sauce, 1 tbsp hot chili sauce, 2 tbsp hot sauce, salt, pepper, and garlic in a medium sized bowl. Place chicken in a gallon sized Ziploc bag and pour marinade on top. Shake until well combined.
2. Place chicken in the fridge and allow to marinate for at least 1 hour, but preferably overnight.
3. Mix together the rest of the cranberry and chili sauce and set aside in the fridge.
4. Dump chicken into the Instant Pot and add the water or broth.
5. Cook on manual high pressure for 12 minutes. When timer is up allow for a 10 minute natural pressure release. After 10 minutes, release any pressure left over.

Optional

1. Finish the drumsticks by brushing them with the left over marinade and placing the into a 400 degree oven for 10-15 mins to crisp up the skin. You can also place them onto a hot grill for 10 minutes instead. Brush them with the leftover marinade 5 minutes before you are ready to pull off.

Recipe Notes

You can cook these drumsticks either on the stove or on the grill as well! If you want to cook the drumsticks in the oven, just pop them in a pan and place in a preheated 400 degree oven. Cook for 40-50 minutes until chicken is no longer pink, turning every 20-30 mins. If grilling these instead, toss onto a preheated grill and cook until no longer pink (around 35-40 mins). Make sure to turn them on occasion and brush with the marinade the we set aside 5 minutes before they are ready to be pulled off.

Instant Pot (or Not) Skinny Buffalo Dip

Ingredients:

Place chicken in the Instant Pot. Top with buffalo sauce and ranch seasoning mix.

In a separate bowl, mix together cream cheese and yogurt and set aside.

Cook on manual high pressure for 12 minutes. When timer is up, allow for a 10 minute natural pressure release. Release any pressure left after 10 minutes.

Open pot and pull out chicken to shred. You can do this with two forks or even a hand mixer. Set chicken aside and turn Instant Pot onto saute.

Add cream cheese mixture to the pot. Heat until bubbling while stirring consistently.

Add chicken back into the pot and stir. Add cheese and stir until well combined.

Optional

Pour mixture into an 8×8 pan and top with a little bit more cheese and a drizzle of buffalo wing sauce. Bake 10-15 minutes until the top is golden brown. Serve with celery and carrots, wheat cracker, or even pretzel chips and enjoy!

Print

Instant Pot Skinny Buffalo Chicken Dip

Ingredients

• 1-1.5 lb thinly sliced boneless chicken breast
• 1 cup buffalo wing sauce
• 1 envelope ranch dressing seasoning mix
• 1 cup shredded mozzarella cheese
• 4 oz reduced fat cream cheese
• 3/4 cup plain non fat greek yogurt

Instructions

1. Place chicken in the Instant Pot. Top with buffalo sauce and ranch seasoning mix.
2. In a separate bowl, mix together cream cheese and yogurt and set aside.
3. Cook on manual high pressure for 12 minutes. When timer is up, allow for a 10 minute natural pressure release. Release any pressure left after 10 minutes.
4. Open pot and pull out chicken to shred. You can do this with two forks or even a hand mixer.
5. Set chicken aside and turn Instant Pot onto saute.
6. Add cream cheese mixture to the pot. Heat until bubbling while stirring consistently.
7. Add chicken back into the pot and stir.
8. Add cheese and stir until well combined.

Optional

1. Pour mixture into an 8x8 pan and top with a little bit more cheese and a drizzle of buffalo wing sauce. Bake 10-15 minutes until the top is golden brown.
2. Serve with celery and carrots, wheat cracker, or even pretzel chips and enjoy!

Enter to Win (1 of 2) Save-A-Lot gift cards!

Enter to Win (1 of 2) Save-A-Lot Gift Cards!

This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.