Crock Pot Buffalo Chicken Dip

Ingredients

• 8 oz block cream cheese, softened to room temperature
• 1/2 cup Frank's Wing Sauce (or more for additional spiciness)
• 2 , 10oz cans chunk chicken breast (I use Swanson brand), drained
• 4 oz finely shredded Colby Jack cheese
• 1/2 cup gluten free ranch dressing

Steps

1. 1

   Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart crock pot, or 6 quart crock pot.

2. 2

   Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If you use a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.

3. 3

   Make ahead: Add all the ingredients into the crock of your slow cooker then refrigerate up to 2 days ahead of time. Place on the crock pot base then cook on low for an additional 30 minutes, or until heated through.