Slow Cooker Chicken Salad Recipe

  • 2 cans chunk chicken, drained (10 oz. cans)
  • 2 packages cream cheese, softened (8 ounce pkg)
  • 1 cup Ranch dressing
  • 3/4 cup pepper sauce (such as Franks Red Hot®)
  • 1 1/2 cups shredded cheddar cheese
  • 1 bunch celery, cleaned and cut into 4 inch pieces
  • 1 box chicken-flavored crackers (8 ounce box)
Heat chicken and hot sauce in a skillet over medium heat, until heated through.

Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.

Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly.

Serve with celery sticks and crackers.

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Nutrition (per serving)
Calories: 284
Fat: 22
Cholesterol: 54

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