Crockpot Buffalo Chicken Wing Dip (From Fresh Chicken Breasts)

• 4 chicken breasts
• franks red hot buffalo wing sauce (12oz)
• 16 ounces cream cheese
• 1/2 cup sharp cheddar cheese, shredded
• 1 ranch dressing mix, packet or 1 approx 1/4 cup premade ranch dressing
• bleu cheese salad dressing (to taste)

1. Place 4 chicken breast fillets in the bottom of the crockpot.
2. Pour Franks sauce over chicken. I usually do just enough to cover chicken at this time.
3. Cook on low for approx 5-6 hours (or high for 4).
4. Shred the chicken with 2 forks. If cooking on high, switch to low after 4 hours.
5. Now (or approx 1 hour before you plan to serve) add the cream cheese. Stir it in with a fork and help break it apart as it melts in to the chicken.
6. After the cream cheese is stirred in well add the following to taste: 1/2 to 1 packet of Ranch dressing mix, more Frank's sauce, bleu cheese dressing (usually 1/4 to 1/2 cup), cheddar cheese.
7. Leave on low until ready to serve.
8. Serve with baguette or tortilla chips.

chicken breasts, franks red hot buffalo, cream cheese, cheddar cheese, dressing mix, bleu cheese salad dressing

Taken from www.food.com/recipe/crockpot-buffalo-chicken-wing-dip-from-fresh-chicken-breasts-480906 (may not work)