Crock-Pot Buffalo Chicken Cheese Dip

This Buffalo Chicken Cheese dip (or as Ken calls it “world’s greatest” Buffalo Chicken Cheese Dip) is Ken’s favorite recipe to share at work and friend get-together’s. It’s always a giant hit and, by the end of the night, everyone is asking for the recipe. The dip is actually very easy to make with just five ingredients.

Buffalo Chicken Cheese Dip

Ingredients

2 cups of shredded chicken breast
16 oz. Cream Cheese blocks
2 cups Colby/Jack shredded cheese (you could also use cheddar cheese)
1/4 cup Frank’s Red Hot Wings Buffalo Sauce (add more if you prefer more heat)
1/2 cup Ranch dressing

Instructions

Begin by cooking the chicken breast. Meanwhile, place the cream cheese in the crock-pot and turn on low heat. The cream cheese must melt before adding the rest of the ingredients. Once the chicken has finished cooking, allow to cool then shred the chicken (in this recipe, we actually used chicken we saved from a rotisserie chicken we had the night before).

Once the cream cheese is melted, add the 2 cups shredded Colby/Jack cheese (or cheddar) and mix. Allow cheese to melt.

Now add the wing sauce and ranch dressing. If you prefer more heat, you can continue adding wing sauce until you’re satisfied. Mix together and allow mixture to continue heating in the crock-pot.