Ingredients
Scale
- 4 boneless skinless chicken breasts (cooked and shredded)
- 12 ounces cream cheese (cubed)
- 1/2 cup ranch dressing (homemade or store-bought)
- 1 cup hot sauce (e.g., Frank’s RedHot)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup green onion (chopped)
- 1 cup cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
Instructions
- Bring a large pot of water to a boil over high heat. Carefully add the chicken breasts and cover the pot. Remove from heat and let the chicken poach for about 30 minutes, or until fully cooked. Shred the chicken.
- In a bowl of a slow cooker, mix the shredded chicken with cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, onion powder, green onion, cheddar cheese, and mozzarella cheese.
- Cook on LOW for 2-3 hours or on HIGH for 1-2 hours until hot and bubbly. Sprinkle with green onion and serve with tortilla chips or veggie sticks.
Notes
For a faster option, use rotisserie chicken. Adjust the hot sauce for more or less spiciness.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg