Prep 5 m | Cook 40 m | Ready In 45 m
- Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Tip:Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Servings Per Recipe: 20
Amount Per Serving
Total Fat: 22.6
Saturated Fat: 8.9
Total Carbohydrates: 8.6
Dietary Fiber: 0.8