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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crock Pot Buffalo Chicken Dip Recipe

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This recipe for Crock Pot Buffalo Chicken Dip is from The Cushman Fillinger Family Cookbook 2016 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (10 oz.) cans chunk chicken, drained (or 20oz. of fresh cooked shredded breast)
2 (8 oz.) pkg. of cream cheese
1 c. ranch dressing
3/4 c. Frank's Red Hot
1 1/2 c. shredded cheddar cheese
Directions:
Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Number Of Servings:
Number Of Servings:
20-30
Preparation Time:
Preparation Time:
5-10 min
Personal Notes:
Personal Notes:
This recipe has been really popular for parties and appetizers the past couple years. This is the one my family likes.

 

 

 

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