Crockpot buffalo chicken dip

From the kitchen of Kristen Metcalf of Milton, Wisconsin


1 cup ranch dressing
5 ounces hot sauce
16 ounces cream cheese, cubed and softened
2 cups cooked chicken, chopped into small pieces

In a 3-quart slow cooker, add the ranch dressing, hot sauce and cream cheese. Cover and cook on low for two hours, stirring occasionally. Once the cream cheese is melted, stir in the cooked chicken. Cover and cook on low for an additional hour. Turn to warm to serve with your favorite chips or cut up veggies.


No comments on this item Please log in to comment by clicking here