SLOW COOKER BUFFALO CHICKEN DIP

Perfect for a college football Saturday or a mid-afternoon workday snack.

This dip is quick, easy, and best of all, DELICIOUS. You can bet that it will disappear wherever you serve it—so make sure to save a little for yourself beforehand!

I like using a rotisserie chicken and shredding that. You can also cook a chicken breast and shred that up. I love this recipe because all of the other ingredients are things you probably have laying around anyways!

I cook mine in the Crockpot slow cooker. You could cook it on the stove too. Either way, you want to periodically stir it, about every 30 minutes so it doesn’t stick and burn.

Prep Time: 15 minutes | Cook Time: 2 hours

Yields: 12 servings

INGREDIENTS

• 4 cups shredded chicken
• 8 oz cream cheese
• 3/4 cup buffalo sauce
• 1 cup ranch dressing
• 1 1/2 cups shredded cheddar cheese
• Optional: chopped green onions

CREATE

1. Combine shredded chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheese in the slow cooker.
2. Cook on low for 2-4 hours, or high for 1-2 hours. Stir every 30 minutes so it doesn’t stick.
3. You’ll know it’s done when it’s bubbling. Mix in some chopped green onions and serve.