Slow Cooker Buffalo Chicken Dip

By Yankee Magazine

Dec 31 2006


2 10 oz. cans chunk chicken, drained
2 8 oz. packages cream cheese, softened
1 cup ranch dressing or blue cheese
3/4 cup hot sauce
1 1/2 cups shredded cheddar cheese


Heat chicken and hot sauce in a skillet over medium heat, until heated through.

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

Mix in half of the shredded cheddar and transfer the mixture to a slow cooker.

Sprinkle the remaining cheddar over top, cover and cook on low setting until hot and bubbly.

You can use tortilla chips, crackers, celery, to dip in, or you can do like I did and pour over rice.