"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crock Pot Buffalo Chicken Dip Recipe

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This recipe for Crock Pot Buffalo Chicken Dip, by , is from The Boylan Family Cookbook, 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!

Zac Reichert


NOTE: This dish serves many. If you have a smaller crowd just cut all measurements in half

- 8 chicken breasts ~ 6lbs
- 23 oz bottle Frank’s RedHot Original – use Frank’s Hot Buffalo if you like it spicier like me!
- 24 oz bottle of Hidden Valley Ranch Original Dressing
- 8 oz (one brick) of Philly Cream Cheese
- Two 8 oz bags of shredded orange cheddar cheese (finely shredded melts faster)

- Boil chicken in a large pot until fully cooked
- Shred chicken
- Combine cream cheese, shredded cheese, hot sauce, and ranch dressing in the empty pot used to cook the chicken. Warm together on the stove.
- Once melted and combined, mix in the chicken and stir
- Transfer buffalo chicken dip to a large crock pot.
- Serve with Tostitos scoops

NOTE: I hand shred the chicken so the pieces are proportionate. You can shred with forks to make it easier but I do not recommend a food processor.




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