Buffalo Chicken Dip Slow Cooker Recipe

  • 3 pounds - chicken breast, boiled and shredded
  • 1 - 12 ounce bottle "Franks" hot sauce (half bottle if you want mild flavor)
  • 2 packages cream cheese (8 ounce pkg)
  • 1 bottle Ranch dressing (16 ounce bottle)
  • 3 stalks - finely sliced/chopped celery
  • 8 - 12 ounces Monterey Jack cheese or Cheddar Cheese, grated/cubed
Boil chicken breasts

While chicken is boiling, place other ingredients, including cheese, into the slow cooker on High heat.

Stir mixture occasionally until mixed smoothly.

Shred chicken and add to croc pot mixture. Stir well.

Continue to heat and stir mixture well before serving. It heats fine on "high" with occasional stirring then changing to "low" setting.

Serve hot or warm with Frito style "Scoops" (you need a sturdy chip for this!)

Celery sticks are also great!

Leftovers keep well in the fridge. Warm them in the microwave or just eat cold!!!

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