Crock Pot Buffalo Chicken Dip

Name: Crock Pot Buffalo Chicken Dip
Ingredients: 2, 10oz cans chunk chicken breast (I use Swanson brand); 8oz block cream cheese, softened to room temperature; 4oz finely shredded Colby Jack cheese; 1/2 cup Frank's Wing Sauce (or more for additional spiciness); 1/2 cup gluten free ranch dressing; For dipping: tortilla chips, carrots, celery

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iowagirleats.com

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Servings: 5

Author : Iowa Girl Eats

Ingredients

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2, 10 ounces cans chunk chicken breast (I use Swanson brand)8 ounces block cream cheese, softened to room temperature4 ounces finely shredded Colby Jack cheese1/2 cup Frank's Wing Sauce (or more for additional spiciness)1/2 cup gluten free ranch dressingFor dipping: tortilla chips, carrots, celery

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Instructions

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Step 1

Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart crock pot, or 6 quart crock pot. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If you use a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.

Step 2

Make ahead: Add all the ingredients into the crock of your slow cooker then refrigerate up to 2 days ahead of time. Place on the crock pot base then cook on low for an additional 30 minutes, or until heated through.

Step 3

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