My friend Jackie gave me this recipe years ago, and it’s one of those recipes I call “a cheater recipe” because it is SO easy and always gets an A+ on the report card. I just made it for Memorial Day and it was once again a winner. Thanks Jackie!
You can do this as either a baked appetizer or in the crock pot – I’ve included directions for both. This time, I used the crock pot. I made the chicken when I had a window of time several days before the party (check out Shredded Chicken Shortcut Cooking) and then mixed with the rest of the ingredients in a crock pot the day of the party. Serve with corn chips, tortilla chips, celery sticks or any other good dipper you can think of. One last personal note… I typically don’t substitute low fat or fat free ingredients – this is a rich tasting appetizer and not so good on the calorie scale, but oh so good for party fun!
2 to 3 pounds Chicken Breasts, boneless, skinless – cooked and shredded
12 ounce bottle Franks Red Hot Sauce or Buffalo Wings Sauce
16 ounce bottle Ranch Dressing (the original recipe I received mentioned you can use blue cheese dressing if you prefer)
2 8 ounce bars Cream Cheese, cut into cubes
8 ounces shredded Cheddar Cheese
Crock Pot Directions:
Mix the Franks sauce with the shredded chicken.
Place the cream cheese and ranch dressing in a pan over low heat – stir to melt and combine.
Pour over the chicken and toss to combine. Place in a crock pot on high for 1 to 1-1/2 hours (or low for several hours) until it starts to bubble.
Stir in the cheese and cook another 30 to 60 minutes until cheese is melted and hot through.
This is a layered appetizer with a browned cheese top!
Follow the directions above, placing the chicken and hot sauce in a 9 x 13 baking pan. After you melt the cream cheese and ranch dressing, pour it on top of the chicken. Bake uncovered in a preheated 350 degree oven for approximately 30 minutes. Top with the shredded cheese and continue baking until cheese is browned and chicken is hot and bubbly. Serve immediately.