Ingredients
Scale
- 2 lbs canned chicken breast (drained) or pre-shredded rotisserie chicken
- 24 oz large curd cottage cheese (full fat or low fat)
- 1 cup Buffalo wings sauce (check for no added sugar)
- 1 packet dry Ranch seasoning mix
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sliced green onions (optional garnish)
- Celery sticks and carrot chips for serving
Instructions
- Open your slow cooker and spray it with a light coating of non-stick spray or use a crockpot liner for zero cleanup. Add the drained chicken, the entire container of cottage cheese, the Buffalo sauce, and the dry Ranch seasoning. Stir everything together until the chicken is well-coated and the cottage cheese is evenly distributed throughout the mixture.
- Cover the crockpot with the lid. Set the temperature to “Low” for 2 hours or “High” for 1 hour. Because the chicken is already cooked, you are simply waiting for the cottage cheese to melt down and the flavors to meld together. About 30 minutes before serving, sprinkle the 2 cups of shredded cheddar cheese over the top and replace the lid to let it melt into a gooey layer.
- Once the cheese is bubbly and melted, give the dip one final gentle stir to create a marbled look, or leave the cheese layer intact for a classic dip appearance. Garnish with sliced green onions if desired. Serve directly from the crockpot set to the “Warm” setting. Arrange celery sticks, carrot chips, and your favorite low-cost crackers on a large platter around the slow cooker for easy dipping.
- Cook Time: 2 hours 5 minutes