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STEP ONE: Add the shredded chicken, cream cheese, ranch dressing, buffalo sauce, and 1 cup of shredded cheddar to the crock pot. Mix well. STEP TWO: Put the lid on the crock pot. Set on LOW heat for 3-4 hours or HIGH heat for 1-2 hours. Stir every half hour.

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Step 1 Place a rack in center of oven; preheat to 350°. In a large bowl, stir cream cheese, hot sauce, blue cheese dressing, and 1/4 teaspoon salt until smooth and combined. Fold in 1 cup cheddar.

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Add cream cheese and stir until blended thoroughly. Add ranch dressing and mix. Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted. Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.

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Combine dip ingredients: Return the shredded chicken to the slow cooker. Add the cream cheese, dressing, hot sauce, and cheddar cheese and stir to combine. Cook the dip: Cover and cook on HIGH for 1 hour, stirring after 30 minutes. The dip is ready when all the cheeses have melted and the dip bubbles around the edges.

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Step. 1 Preheat the oven to 375°F. Step. 2 In a medium bowl, use a rubber spatula to soften the cream cheese until very creamy and smooth. Mix in the buffalo sauce and ranch dressing. Stir in the chicken, blue cheese, 1 cup of cheddar cheese, and half of the scallions. Step. 3 Transfer to a 1 1/2 quart casserole dish, such as an 11-by-7-inch.

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Instructions. Preheat oven to 350° F. Using a large bowl and electric mixer, beat softened cream cheese, ranch dressing, and buffalo wing sauce. Add chicken and 1 cup of cheese and mix by hand until well combined. Transfer the mixture to a 1-quart oven-safe dish or skillet.

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Stove top method: In a large saucepan over medium-high heat, combine chicken and hot sauce. Cook until heated through, about 2 to 3 minutes. Stir in cream cheese, salad dressing, and shredded cheese. Continue to stir until hot and bubbly, about 5 minutes. Transfer to a slow cooker to keep warm.

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Mix all ingredients listed above together. Be sure to soften the cream cheese in the microwave beforehand. Can be cooked either by microwave (stirring often), crock pot, or the oven. Optional: Sticks of celery or chopped green onion is a good addition if desired.

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Prep. Preheat your oven to 350 degrees F. and spray a 9x9-inch baking pan (or approximate size) with non-stick cooking spray. Warm the sauce. To a medium saucepot over medium-low heat add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder.

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Any warmer than 350°F, and the dip will bubble over in the oven. It might also burn on the top before the cheese melts. 2. Combine all ingredients. Stir everything in a large bowl until well combined and creamy. 3. Bake the dip for 20 minutes. The dip is ready when it's heated all the way through.

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CHICKEN LIP DIP Recipe - Ingredients for this CHICKEN LIP DIP include cream cheese (8 ounce pkg), Franks Louisiana Hot Sauce (or any hot sauce), cooked, shredded chicken (or 2 cups canned chicken), Hidden Valley Ranch dressing.

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Directions. Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart crock pot, or 6 quart crock pot. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If you use a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.

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Ingredients. 2 cups shredded cooked chicken. 1 package (8 ounces) cream cheese, softened. 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce. 1/2 cup ranch dressing. 1/2 cup blue cheese crumbles.

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Line the bottom of a slow cooker with the sliced onion and broth, place the chicken over the onion and cook on high for 2.5 hours. Skip step #1 & #2 if using pre-cooked chicken. Shred the chicken. Transfer the chicken to a plate and shred with two forks. Remove the onion and drain the broth from the slow cooker.

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Instructions. Preheat oven to 350°F. Add buffalo sauce and ranch dressing into a medium cast iron skillet, stir mell and place over low heat, cooking until warm (Refer instructions if not using a skillet). Remove skillet from heat and mix in cream cheese until well combined.

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Stir in the chicken and green onions. Pour mixture into prepared dish and bake for 30-35 minutes. When the edges are bubbly and starting to turn brown add the remaining cheese on top of the dip. Bake for an additional 5 minutes. Once cheese is melted, remove from the oven; let stand for 10 minutes before serving.