Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup Franks RedHot Buffalo Wing Sauce
- 1/2 cup ranch dressing
- 2 cups shredded cheddar cheese
- 1/2 cup blue cheese crumbles (optional, for extra tang)
- 1/4 cup sliced green onions (for garnish)
Feel free to substitute blue cheese crumbles with extra cheddar if you’re not a fan of blue cheese. It’s all about making the dish your own!
Instructions
- Place the shredded chicken in the bottom of your crock pot.
- In a medium bowl, mix together the cream cheese, buffalo sauce, and ranch dressing until smooth and well combined. This step always reminds me of my grandmother’s kitchen, where a little mixing turned ingredients into magic.
- Pour the cream cheese mixture over the chicken, ensuring it’s evenly coated.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover and cook on low for 2-3 hours, or until the cheese is melted and the dip is bubbly around the edges.
- If you’re adding blue cheese, sprinkle it over the dip just before serving.
- Garnish with sliced green onions for a pop of color and freshness.
As you stir and serve, take a moment to enjoy the aroma—it’s like a warm hug in a bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International