I always look forward to football season so that I can make buffalo chicken dip. It’s the perfect dip to serve for game day gatherings, tailgate parties, or just with a few ice-cold beers. This year I made it for my fantasy football draft and it was the perfect treat.

Using a slow cooker is the easiest way to both heat and serve the buffalo chicken dip. Once the dip is done heating all you have to do is lower the temperature and it’s instantly ready to serve. Buffalo chicken dip is best served with tortilla chips and celery sticks.

Let’s get to cookin’! Here’s what you’ll need…

Ingredients:

• 1 lb. skinless boneless chicken
• 8 oz. cream cheese
• 3/4 cup hot wing sauce, not regular hot sauce
• 1 cup ranch dressing
• 8 oz. cheddar cheese, shredded
• tortilla chips, for dipping
• celery sticks, for dipping

Instructions:

1. Boil a pot of water over high heat.

2. Once the water has come to a boil, add the chicken and boil for 10-15 minutes (10 minutes for tenders and 15 minutes for breasts).

3. After the chicken has boiled, shred the chicken using either two forks or a mixer. Try not to over shred the chicken.

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4. In a slow cooker, add the shredded chicken, cream cheese, wing sauce, ranch dressing, and cheese.

5. Heat on high for about an hour or until everything is melted. Stir a few times while the dip is heating.

6. Once the dip is done heating and everything is melted, turn down the heat to low or warm while serving.

7. Dip with tortilla chips and celery sticks. Enjoy!