Ingredients
Method
- Lightly coat the slow cooker with cooking spray. Add cubed cream cheese and chicken broth, then layer shredded chicken on top.
- Pour ranch dressing and hot sauce over the chicken and sprinkle with shredded cheddar cheese.
- Cook on low for 3–4 hours or on high for 1.5 hours. Stir after one hour and replace the lid, repeating as necessary until the mixture is heated through and the cheeses are melted and creamy.
- Switch the slow cooker to the warm setting until ready to serve. Serve with tortilla chips, carrots, celery, or preferred dippers.
Nutrition
Notes
If you don’t have four cups of cooked chicken I recommend cooking about 2 1/2 pounds of raw chicken breast for this recipe. This is usually about 3 large chicken breasts raw.
Diced chicken can also be used, but I recommend dicing it small for dipping. When you shred the chicken with two forks, it often soaks up a little more of the liquid in the recipe than it does when diced.
You can also use rotisserie chicken in this recipe. You can use white chicken breast or dark chicken meat. If using dark meat clean the chicken well before adding it to the dip.
I strongly recommend shredding your own cheddar cheese for this recipe off the block. The pre-shredded cheese has a thin coating to keep it from sticking together. This coating can make the dip taste grainy.
You can top this dip with crumbled blue cheese, green onions or crispy onion strings (like is used on top of green bean casserole)
I used a 6 quart crock pot but you could use a 4 quart crock pot. If you plan to double the recipe I would suggest using an 8 quart crock pot. Crockpots work best when filled at half to 3/4 full.