Ingredients
- 3 frozen chicken breasts
- 8 oz cream cheese
- 1 cup ranch dressing
- 1 cup Buffalo hot sauce
- 1 cup shredded cheddar cheese
Instructions
- Place the frozen chicken breasts into the bottom of the crock pot.
- Add cream cheese, ranch dressing, and Buffalo hot sauce on top of the chicken.
- Cover and cook on low for about 4 hours or on high for 2 to 2½ hours, until chicken is fully cooked and tender.
- Shred the chicken directly in the crock pot using two forks.
- Stir the mixture until the chicken is well coated and creamy.
- Add shredded cheddar cheese and stir until melted and combined.
- Let cook a little longer until smooth and well blended.
Notes
- Adjust spice level by using mild or hot Buffalo sauce.
- Add extra cream cheese for a creamier texture.
- Mix in mozzarella or pepper jack cheese for different flavor profiles.
- Serve with tortilla chips, crackers, or vegetables.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg
