Bootylicious Buffalo Chicken Dip

Fill saucepan with water, add a pinch of seasoned salt, a pinch of garlic powder, and chicken breasts. Boil until chicken is done. Drain, allow to cool, and shred with forks. (You can skip this step and use 2 10 ounce cans of chicken instead if you prefer.)

Return shredded chicken to pan, add in hot sauce. Heat over medium heat until heated through. Stir in cream cheese and ranch/blue cheese dressing. Cook, stirring until well blended and warm. Mix in half of the cheddar cheese. *Very important step: You must now sample it to make sure it’s got enough buffalo kick; add more hot sauce as needed. You want it to taste more buffalo than chicken.)

Transfer to a crock pot. Sprinkle remaining cheese on top, cover and cook on low until hot and bubbly. Serve with celery sticks and crackers (Chicken N Biskit go really well with this dip.)