Crock Pot Buffalo Chicken Dip

Find it On Pinterest

Cook's Note: My sister in law made a similar dip several years ago and I remember that everyone liked it. I found a recipe for this on Pinterest (where else?!) and decided to give it a try. This one is a KEEPER! It could not be easier in the crock pot and it will disappear right before your eyes!

I used the Extra Mild Wing Sauce because I am not a big fan of HEAT and also I was hoping the kids would eat it too (so didn't want it to be too spicy!). You can use any type of Buffalo Wing sauce you like in this recipe - whatever floats your boat.

Great for game day, family gatherings or just to much on!

What You Will Need:  

2-3 boneless chicken breasts (frozen is OK)

1 cup Hidden Valley Ranch Dressing

3/4 cup Buffalo Wing Sauce (we used Texas Pete Extra Mild)

2 8 oz. blocks of 1/3 Less Fat Cream Cheese

1 1/2 cups of  Sharp shredded cheddar cheese

Directions:

In the Crock Pot - place your frozen chicken breasts, ranch and buffalo wing sauce. Let cook on high for 4-5 hours. You can cook for less time if the chicken breasts are fresh.

During the last half hour - take your chicken breasts out, shred them with a fork, put them back into the crock pot & stir it around. Now add in the cream cheese and shredded cheese. Wait for 30 more minutes and then Voila!

Serve with Celery or Tortilla Chips for a lovely party dip!

This "Pinspiration" comes from Somewhat Simple

Enjoy!