Ingredients
Main Ingredients
- 12.5 oz can chunk chicken breast, drained (Swanson brand recommended)
- 8 oz cream cheese, softened to room temperature
- 4 oz finely shredded Colby Jack cheese
- 1/2 cup Buffalo Wing Sauce (Sweet Baby Ray's or Franks Wing Sauce recommended)
- 1/2 cup ranch dressing
Dippers
- Tortilla chips
- Carrots
- Celery
Instructions
- Combine Ingredients: Add the drained chunk chicken, softened cream cheese, shredded Colby Jack cheese, Buffalo wing sauce, and ranch dressing into a 3-quart or 6-quart crock pot bowl.
- Mix Thoroughly: Stir all ingredients together until fully combined and evenly distributed.
- Cook the Dip: Place the crock pot on the base and set it to LOW heat. Cook for 1½ to 2 hours, stirring occasionally to ensure even heating. If using a 6-quart crock pot, the dip should be hot and ready in about 1½ hours.
- Serve: Once thoroughly heated and bubbly, serve the dip hot with tortilla chips, carrot sticks, and celery as dippers.
Notes
- Make ahead: Combine all ingredients in the crock pot insert and refrigerate for up to 2 days. When ready to serve, place on the crock pot base and cook on low for 30 minutes or until heated through.
- For extra spice, add more Buffalo wing sauce to taste.
- Use a smaller crock pot (3-quart) for a thicker consistency; larger pots may result in a thinner dip.
- Shredded rotisserie chicken can be used instead of canned chunk chicken for a fresher texture.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
