Ingredients
2(10-ounce) cans chunk chicken, drained
3/4 cuphot pepper sauce (e.g., Frank’s RedHot)
2(8-ounce) packages cream cheese, softened
1 cupranch dressing
1 1/2 cupsshredded Cheddar cheese, divided
1bunch celery, cut into 4-inch pieces (optional)
1(8-ounce) box chicken-flavored crackers (optional)
Instructions
Gather all ingredients.
Heat chunk chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes.
Stir in softened cream cheese and ranch dressing to the skillet.
Cook and stir the mixture until well blended and warm, 3 to 5 minutes.
Mix in 1/2 of the shredded Cheddar cheese.
Transfer the mixture to a slow cooker.
Sprinkle the remaining shredded Cheddar cheese over the top of the dip.
Cover and cook on Low until the dip is hot and bubbly, about 35 minutes.
Serve warm with celery pieces and chicken-flavored crackers for dipping.
Notes
Ensure the cream cheese is fully softened at room temperature before mixing to prevent lumps. You can use pre-cooked rotisserie chicken instead of canned chicken for a fresher taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time:5
- Cook Time:45
- Category:Dinner
- Method:Slow Cooker
- Cuisine:American
- Diet:Non-Vegetarian