Slow Cooker Buffalo Chicken Dip
Serves 10 – 12
6 boneless skinless chicken breasts
1 cup Franks Hot Sauce
1 envelope Hidden Valley Ranch Dip
1 cup buttermilk
2 – 8-ounce packages cream cheese softened
1 cup blue cheese crumbles divided
2 green onions chopped fine
Tortillas and Crudité for dipping
Place the boneless skinless chicken breasts in the crock of a multi cooker or slow cooker.
Add the hot sauce.
Cover the cooker and set to high and cook for 3 hours.
Shred the chicken breast meat and stir in the buttermilk and ranch packet, then stir in the cream cheese till smooth.
Add half the blue cheese crumbles and cook on high 30 minutes longer to heat through.
Turn slow cooker to keep warm, sprinkle with remaining blue cheese crumbles and green onions.
Delicious served with tortilla chips or celery and carrot sticks!