Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch or blue cheese dressing. Cook stirring until well blended and warm.
Mix in half of the shredded cheddar and transfer the mixture to a slow cooker (crock pot).
Sprinkle the remaining cheddar over top, cover and cook on low setting until hot and bubbly.
You can use tortilla chips, crackers, celery, to dip in, or you can do like I did and pour over rice
By Jodi from Aurora, CO
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