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.

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