Homemade Buffalo Chicken Dip in Slow Cooker

Homemade Buffalo Chicken Dip in Slow Cooker

This is a perfect dip for Super Bowl parties, birthday parties, Christmas parties, or any kind of get together. I was first introduced to it by my sister-in-law at a birthday party. It's super delicious and you can make it to your liking by adding more or less Frank's Red Hot. I also like to use my own thawed chicken breast. I cook it to 165 degrees and then shred it up myself in my blender. The can chicken taste alright though.

The recipe consists of:

2 (10 ounce) cans of chunk chicken, drained (I usually use my own chicken breast)

2 (8 ounce) packages of cream cheese, softened (Sit cream cheese out for an hour before using or it will be really hard to mix in mixture)

3/4 cup Frank's Red Hot (add more for hotter dip)

1 cup ranch (add more for milder dip)

1 1/2 cups shredded cheese (I prefer monterey cheddar)

In a skillet you heat the canned chicken and mix it with the Frank's Red Hot. Next stir in the softened cream cheese and ranch dressing. Cook, stirring until blended well and warmed. Mix in half of the shredded cheese. Then transfer the mixture to a slow cooker. After that, sprinkle the remaining shredded cheese over the top. Cover and cook on low until hot and bubbly. 

Sometimes we add more Frank's Red Hot and less ranch or vise-versa. I would always start with minimum amount and add for taste.