Crockpot Buffalo Chicken Dip

It's tailgate season and no one takes their tailgate food more seriously than east coast football fans! Enjoy our delicious recipe for our no-fail buffalo chicken dip recipe!

Ingredients

• 2 C. Shredded Chicken

• 1 48 oz. Box of Organic Chicken Stock

• 1 1/2 C. Shredded Cheddar Cheese

• 1 C. Frank's RedHot Original Hot Sauce

• 3/4 C. Ranch Salad Dressing(we like to make ours from the packet first- there is a big difference in the taste!)

• 1/4 C. Colby jack cheese

• 8 oz. Cream Cheese

• 1 bunch of celery

• Trader Joe's Tortilla Chips

Directions

1. Boil chicken in chicken broth and 2 pieces of celery. Drain chicken. Cool.

2. Combine shredded cheddar cheese, Franks Hot Sauce, Ranch Dressing, Colby jack cheese and cream cheese in the crock pot.

3. Shred chicken with a fork. Add to crockpot mixture.

4. Turn Crockpot on high for 2 hours, stirring occasionally.

Serve with remaining celery and tortilla chips.

Little Birdie Says: To add a little spice to your dip, add 1/4 cup of chopped jalapeños to taste.