Crockpot Buffalo Chicken Wing Dip

Boil chicken breasts in a pot of water with the bouillon cubes until done. If the chicken was defrosted to start, this will take about 15-20 minutes; if they were frozen, add 5-10 minutes.

Remove chicken from the water and reserve 1 cup of the water used to boil the chicken.

Use a hand mixer and shred the chicken. Add chicken to a mixing bowl. Mix chicken, Monterrey jack/cheddar cheese, cream cheese, hot wing sauce, and 1 cup of reserved water in a crock-pot until well combined.

Put crock-pot on the highest setting for about 1 hour, stirring occasionally. Once the dip is hot it can be served with tortilla chips like Tostitos Baked Scoops. Change the setting to warm or low to keep the dip hot until ready to serve.