Ingredients
3 lbs chicken breasts
8 ounces cream cheese
2 stalks celery (chopped)
1/2 cup ranch or bleu cheese dressing
1/2 cup Franks Red Hot buffalo wing sauce
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 can (6oz) Easy Up Pale Ale
Directions
1 – Cook the chicken breasts by oven, skillet or by boiling them. Shred the cooked chicken breasts using 2 forks to pull apart into shreds. (I cook directly in the hot sauce then transfer all remaining sauce to crockpot)
2 – Add the ingredients to Crock-Pot and set to high. Mix together and cook for two hours. When the dip is fully melted, mix well and you are ready to serve the dip. (Add more hot sauce if you like it extra spicy)
3 – Serve with Chips, Pita, Carrot Sticks, Celery Sticks, and Coronado Easy Up Pale Ale.
