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Buffalo Chicken Nachos I made these for Game Day and they were great. I added bell peppers when cooking my nachos. If you don't like soggy chips you may want to forgo pouring the leftover sauce. It will remove some of the heat as well. Will cook again!!!
Crock Pot Buffalo Chicken Sliders. 6-8 Chicken breasts Frank's Red Hot Sauce Package Ranch Dressing Put in low crackpot for 5-6 hours. Shred, remove extra juices and add additional Frank's sauce to taste. Serve on King Hawaiian Rolls and ranch dressing.
Ingredients: 3-4 boneless, skinless chicken breasts, cooked 1 8-ounce package cream cheese ½ cup mayonnaise 2 teaspoons poppy seeds ¼ teaspoon garlic salt ¼ teaspoon sea salt Instructions Mix all ingredients together until well-combined. Place into an airtight container and chill until ready to serve.
I don't know one single person who doesn't like this dip. 2 pkgs. cream cheese, 8 oz. ranch dressing, 2 -10 oz. cans chicken, drained well and shredded cheddar. Melt first 3 ingredients together with a handful of shredded cheddar. Mix in chicken (I shred it). Pour into baking dish. Sprinkle top with shredded cheddar (light cover). Bake at 375 for 15-20 mins or until cheese on top is melted. Serve with crackers.