Ingredients
- 2 (10 ounce) cans cooked, shredded chicken (or 2 cups of your own cooked and shredded chicken)
- 1 (8 ounce) block cream cheese, softened
- 1/2 cup Frank’s Red Hot Sauce (adjust for preferred spice level)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese (more for topping, optional)
Optional: 1/4 cup blue cheese crumbles (for an extra tangy kick)
Instructions
Prep work: Drain the chicken. If desired, cube the cream cheese for faster melting.
Combine: Add the chicken, cream cheese, Frank’s Red Hot Sauce, ranch dressing, and cheddar cheese to your Crock Pot or slow cooker. Stir to combine the ingredients.
Cook: Cook on LOW for 2-3 hours or on HIGH for 1-2 hours. Stir occasionally to ensure even heating and melting. The dip is done when the cheeses are fully melted and the mixture is heated through.
Optional blue cheese: If using blue cheese crumbles, stir them in during the last 30 minutes of cooking.
Finish and serve: Before serving, give the dip a final stir. You can top with extra cheddar cheese if desired.
Serve warm with your favorite dippers:
- Tortilla chips
- Celery sticks
- Carrot sticks
- Crackers
- Pretzels
Tips
- Homemade chicken: You can use rotisserie chicken or cook chicken breasts in the Crock Pot before shredding.
- Spice level: Use more or less Frank’s Red Hot Sauce to control the heat.
- Cream cheese tip: To soften cream cheese quickly, microwave it for short intervals.
- Make-ahead: Assemble all the ingredients in the Crock Pot a day ahead and refrigerate. Add a bit more cooking time the next day since the mix will be starting cold.
