¼cupRanch flavored seasoning mix, dividedlike Hidden Valley
8 ouncessour cream
8 ounces cream cheese
1cup shredded mozzarella, divided
½cup cayenne pepper hot saucelike Frank's Red Hot
½teaspoonkosher salt
Instructions
Spray the inside of the slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker set to high heat. Sprinkle on 2 tablespoons of ranch seasoning o the chicken, cover, and cook through, about 2-3 hours.
Once the chicken is cooked through, use to forks to shred the chicken inside the slow cooker. Add in remaining 2 tablespoons of ranch seasoning mix, sour cream, cream cheese, ½ cup mozzarella, hot sauce, and salt. Stir to combine.
Set the slow cooker to low and heat the dip until melted and gooey, about an hour. Sprinkle on remaining mozzarella cheese and cover until melted. Serve warm with tortilla chips and celery.
Video
Notes
Cook the raw chicken in the slow cooker until cooked through (internal temperature should be 165 degrees). If you want to use precooked chicken here, just mix the shredded chicken with the remaining ingredient and cook until heat through.
You can make this dip ahead of time and refrigerate until ready to serve. Then just place the dip in the slow cooker and heat until warmed through.
Not a fan of spicy? Use half of the recommended amount of hot sauce listed for this recipe.
Got leftover Buffalo Chicken Dip? Toss it with cooked pasta for a delicious meal. Or scoop it on to soft bread buns with a bit of cheese for a tasty sandwich.