Ingredients:
- 4, 10 oz. cans chunk chicken breast, drained
- 2, 8 oz. blocks cream cheese, softened to room temperature
- 8 oz. finely shredded Colby Jack cheese
- 1 cup Frank's Wing Sauce
- 1 cup ranch dressing
- For dipping: tortilla chips (I use Fritos Scoops), carrots, celery
Directions:
Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 6 quart crock pot. Stir to combine then heat on LOW until hot, 1.5 to 2 hours, stirring a couple of times. Serve with dippers.
*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.
*www.iowagirleats.com