crack-in-a-pot buffalo chicken dip

Some time ago, I said I was going to try to make something in the crock-pot at least once a week. Well, time has really gotten away from me and last night I finally pulled out one my three (yes three) slow-cookers . We had a small group to watch the playoff games at our house and decided to make Buffalo Chicken Dip.

I first had this about a year ago, and was so in love with it that I made it the following weekend. If have ever eaten this before, you know its like crack in a pot. For those of you have not ever made it, you should! Now.

Buffalo Chicken Dip

2 (10-oz) cans chunk chicken, drained (or leftover rotisserie/shredded chicken)
3/4 cup pepper sauce (such as Frank's Red Hot®)
2 (8-oz) packages cream cheese, softened
1 cup Ranch dressing or blue cheese (I actually use half of each)
1 cup shredded Cheddar cheese

1 bag Fritos
1 bunch celery, cleaned and cut into large pieces
1 (8 ounce) box chicken-flavored crackers

• Heat chicken and hot sauce in skillet over medium heat.
  
• Stir in cream cheese and dressing(s) until well blended and warm.
  
• Transfer the mixture to a slow cooker and top with cheddar.
  
• Keep warm on low setting and serve with chips, crackers and/or celery. We love it most with Fritos.

On another note, I cannot wait to share my finds from this weekend. I would like to be able to share the after photos, rather than just all before shots.