Crockpot Buffalo Chicken Dip
Crockpot Buffalo Chicken Dip
It's tailgate season and no one takes their tailgate food more seriously than east coast football fans! Enjoy our delicious recipe for our no-fail buffalo chicken dip recipe!
Ingredients
- 2 C. Shredded Chicken
- 1 48 oz. Box of Organic Chicken Stock
- 1 1/2 C. Shredded Cheddar Cheese
- 1 C. Frank's RedHot Original Hot Sauce
- 3/4 C. Ranch Salad Dressing
(we like to make ours from the packet first- there is a big difference in the taste!)
- 1/4 C. Colby jack cheese
- 8 oz. Cream Cheese
- 1 bunch of celery
- Trader Joe's Tortilla Chips
(we like to make ours from the packet first- there is a big difference in the taste!) 
Directions
- Boil chicken in chicken broth and 2 pieces of celery. Drain chicken. Cool.
- Combine shredded cheddar cheese, Franks Hot Sauce, Ranch Dressing, Colby jack cheese and cream cheese in the crock pot.
- Shred chicken with a fork. Add to crockpot mixture.
- Turn Crockpot on high for 2 hours, stirring occasionally.
Serve with remaining celery and tortilla chips.
Little Birdie Says: To add a little spice to your dip, add 1/4 cup of chopped jalapeños to taste.
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