Buffalo Chicken Dip
Recipe courtesy of Chef Leigh An, ALDI Test Kitchen
2 pounds Kirkwood Never Any! Chicken Breasts
1 cup Burman's Hot Sauce
1/2 cup Tuscan Garden Buttermilk Ranch Dressing
8 ounces Happy Farms Cream Cheese, at room temperature
1 teaspoon sea salt from Stonemill Sea Salt Grinder
2 teaspoons pepper from Stonemill Peppercorn Grinder
1 cup Happy Farms Colby Jack Shredded Cheese
In slow cooker, combine chicken, hot sauce, ranch, cream cheese, salt, and pepper. Turn slow cooker to high and cook 2 hours and 30 minutes.
Shred chicken. Add cheese to slow cooker and stir. Turn slow cooker to warm and enjoy with tortilla chips, baguettes, or crunchy veggies.
Tip: For easy shredding, place cooked chicken breasts in stand mixer with paddle attachment and turn on low until shredded.