Recipe By: Buffalo Tom – Buffalo, New York
- 2 (8 ounce) packages Cream Cheese. (Cut into Cubes for faster melting)
- 2 1/2 Lbs Boneless Chicken, cooked and Shredded or diced
- 1 cup Buffalo Tom’s Gourmet Hot Sauce
- 1 cup ranch dressing
- 1 cup blue cheese dressing
- 1 cup Sour Cream
- 2 cups shredded Cheddar Cheese
- 3 to 4 stalks of chopped celery (Optional) added to the dip or on the side cut in strips)
Preparation: ( Add 2 Tablespoons of Extra Virgin Olive Oil to the crockpot) Turn beginning crockpot Temperature to 350 and braise both sides of the Chicken. Then cover chicken with water and allow to start bubbling. Then lower temperature to low setting and cook chicken for about 1 1/2 Hours or until it will fall apart with a fork. ( when done, the Chicken should be all white with no pink inside)
Remove Chicken from crockpot into a suitable container (with a lid) and either shred with 2 forks or cut into cubes with a knife and fork. then cover and place in the fridge.
( Next you need to wash out the crockpot to get it ready for the Grand Finale.)
Final Preparations: Prep cheese portion in a bowl and also Celery if your using it in your mixture.
Turn Crockpot to the low setting and begin putting in the ingriedients in this order.
1.) Cubed Cream Cheese
2.) Buffalo Tom’s Gourmet Hot Sauce
3.) Ranch Dressing
4.) Blue Cheese
5.) Sour Cream
6.) Cheddar Cheese
Stir Mixture until mostly melted and then stir in the Chicken and then cover and let simmer on the low setting for around 1 to 1 1/2 hours, stirring every 15 to 20 minutes. (20 Minutes before it is done toss in the celery (By Choice) You want the celery to be crunchy, so don’t put it in to early.)
Now you are ready to serve or store in a glass bowl or serving dish.
Serve with your choice of Tortilla Chips, Crackers, Celery or carrot Strips.
mmmmmmmmmm mmmmmmmmmmm Good….
Yields 12 Cups