Crock-Pot Buffalo Chicken Dip

Crock-Pot Size 3 Quart Crock-Pot

Servings 10 people
Prep Time 15 minutes
Cook Time 3 hours on LOW


Ingredients
1 cup ranch dressing
5 ounces hot sauce such as Frank's RedHot Original Cayenne Pepper Sauce brand
16 ounces cream cheese cubed and softened
2 cups cooked chicken

Instructions
In a 3 quart Crock-Pot add the ranch dressing, hot sauce and cream cheese.
Cover and cook on LOW for 2 hours, stirring occasionally.
Once the cream cheese is melted, stir in the cooked chicken.
Cover and cook on LOW for an additional hour.
Turn the crock-pot on WARM to serve and serve with your favorite chips or cut up veggies.

Recipe Notes
This recipe uses cooked chicken not raw chicken. You can use leftover cooked chicken. For ease grab a rotisserie chicken from your grocery stores deli and use the meat from it in this dip. Or if you have the time you can toss a couple of chicken breasts or thighs seasoned with salt and pepper in your slow cooker the day before and cook them for a couple of hours. Put the cooked chicken in the refrigerator and pull it out the next day before making this recipe.