CROCK-POT BUFFALO CHICKEN DIP
1 rotisserie chicken, shredded
3 (8-oz.) blocks cream cheese
2 c. shredded cheddar
3/4 c. buffalo sauce
1/2 c. ranch dressing
1/2 c. crumbled blue cheese
Freshly chopped chives, for garnish
In a large slow cooker, combine chicken, cream cheese, cheddar, buffalo sauce, and ranch.
Cook on low for 3 hours or until everything is melted together and warmed through.
When ready to serve, top with blue cheese and chives and serve with dippers.