So, you may notice that the original recipe was not in a slow cooker. I just threw everything in a slow cooker and it was fine.
Assemble the ingredients: rotisserie-roasted chicken, hot pepper sauce (I didn't have any Frank's and the one pictured was too tomatoey, so I ended up using Sweet Baby Ray's Creamy Buffalo Wing Sauce), reduced-fat cream cheese, ranch salad dressing, crumbled blue cheese
Literally put everything in the slow cooker. Well, remove the meat from the bones first. Stir it. Put a lid on it. Set it on Low.
Stir it occasionally. As long as all the cheese is melted, you're good to go. Once it's done, set it to warm (or if it's done before you're ready to eat it). Serve with crackers, chips, or celery.
Creamy Buffalo Chicken Dip (modified)
1 (about 2 lbs.) rotisserie-roasted, savory chicken
1/2 to 3/4 c hot pepper sauce (I used the whole bottle)
1 package (8 oz.) reduced-fat cream cheese, cut up
1 cup ranch salad dressing (I used 1/2 the bottle)
1/2 cup crumbled blue cheese (2 oz.) (I estimated this)
1. Remove and discard chicken skin. Shred chicken into small pieces. (You should have about 3 cups.) Discard bones.
2. Put everything in slow cooker. Stir and cover.
3. Set slow cooker to Low. Stir occasionally until done (about 2 hours). Set to Warm to keep warm until gone (if you take it to a party, there won't be leftovers).
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Review:
Honestly, I liked the first one I made better (which I didn't document and it was almost a year ago), probably because I used Frank's Red Hot. This one wasn't hot enough. You can use whatever hot sauce you want, depending on how hot you want the dip. It went quickly so I guess it was a hit!
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