Slow Cooker Buffalo Chicken Dip

• 2 cups Chicken, Cooked And Shredded
• 2 blocks (8 Oz. Block) Cream Cheese
• 1 container (8 Oz. Container) Sour Cream
• 3/4 cups Frank's Red Hot Sauce
• 1 cup Sharp Cheddar Cheese, Shredded
• 1 package (about 1 Oz. Packet) Powdered Ranch Dressing/Dip

1. Cook chicken using your preferred method.
2. I prefer to use poached/boiled chicken thighs.
3. Cool and shred or finely chop.
4. Meanwhile, add the cream cheese and Franks Red Hot Sauce (or hot sauce of your choice) to a slow cooker on medium/high.
5. Stir to combine.
6. After cream cheese and hot sauce are combined and creamy, add the remaining ingredients, one at a time, stirring after each addition.
7. Lower heat to low until all ingredients are melted and combined.
8. Serve with bread cubes, tortilla chips or celery sticks.
9. Enjoy!
10. Note: This is a simple, fool-proof recipe that works best with full fat cream cheese, sour cream and cheddar cheese.
11. Lower fat versions may result in a greasy dip.

chicken, blocks, sour cream, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/slow-cooker-buffalo-chicken-dip/ (may not work)