Ingredients
2 packages of cream cheese
2-3 cans of chicken breast in water (the larger, 12-13 oz sized can--or for a less processed version, shred about 2 - 3 chicken breasts and add the meat from that)
10 oz ranch dressing
approx. 1/2 bottle Franks "Red Hot" Buffalo Sauce (12 oz bottle)
1 scant cup shredded cheddar cheese
Directions
Combine all the ingredients, except for the shredded cheddar cheese, in a lightly sprayed crock pot. Put crock pot on High setting for approximately 45 minutes. Stir the mixture occasionally to help the cream cheese melt and to help break up the larger chunks of chicken breast.
After the 45 minutes is up, reduce the heat setting to Low and continue to heat until the mixture is fully melted and warm enough to eat. Immediately before serving, stir in the shredded cheddar cheese. Serve with tortilla chips.
Source: FastFood2FreshFood
2 packages of cream cheese
2-3 cans of chicken breast in water (the larger, 12-13 oz sized can--or for a less processed version, shred about 2 - 3 chicken breasts and add the meat from that)
10 oz ranch dressing
approx. 1/2 bottle Franks "Red Hot" Buffalo Sauce (12 oz bottle)
1 scant cup shredded cheddar cheese
Directions
Combine all the ingredients, except for the shredded cheddar cheese, in a lightly sprayed crock pot. Put crock pot on High setting for approximately 45 minutes. Stir the mixture occasionally to help the cream cheese melt and to help break up the larger chunks of chicken breast.
After the 45 minutes is up, reduce the heat setting to Low and continue to heat until the mixture is fully melted and warm enough to eat. Immediately before serving, stir in the shredded cheddar cheese. Serve with tortilla chips.
Source: FastFood2FreshFood