Prep Time: 15 Min Cook Time: 5 Hr

3 lbs. chicken breast, skinless and boneless; cooked then shredded
2 pkg (8 oz) cream cheese
1 bottle (16 fl oz) ranch dressing (or bleu cheese dressing)
1 bottle (12 fl oz) Frank's Red Hot buffalo wing sauce
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded

3 lbs. chicken breast, skinless and boneless; cooked then shredded 2 pkg (8 oz) cream cheese 1 bottle (16 fl oz) ranch dressing (or bleu cheese dressing) 1 bottle (12 fl oz) Frank's Red Hot buffalo wing sauce 2 cup s cheddar cheese, shredded 1 cup mozzarella cheese, shredded

Place chicken breasts in a crockpot with just enough water to cover the chicken. Depending on your crockpot or slow cooker will depend on the length you cook your chicken until they are fully cooked and no longer pink on the inside. Anywhere from 3hrs - 7hrs. The chicken tastes the juiciest when cooked this way but you can also cook the chicken the night before by oven, skillet or by boiling them. Shred the cooked chicken breasts using 2 forks to pull apart into shreds.

With the Crock-Pot on the high setting add the ingredients one by one. Mix together and allow the mixture to melt for an hour. After one hour, turn the crock-pot on the low setting until the dip is fully melted. When you are ready to serve the dip, mix well.

Serve with Carrot Sticks, Celery Sticks and other assorted Vegetables, Chips and Crackers