Buffalo Birds

Enjoyed this recently at a cookout down by the

Little River and everybody there wanted the recipe!

Think you will get the same reaction when you serve

it as well. This needs to be served warm…a crockpot

is perfect…and I like celery spears as dippers along

with the traditional corn chips.

4 boneless skinless chicken breast halves, poached and shredded

1 twelve ounce bottle of Crystal Hot Sauce

2 eight ounce packages cream cheese, softened

1 sixteen ounce bottle Ranch dressing

1 cup of chopped Vidalia onion

1 teaspoon of garlic, minced

8 ounces of Monterey Jack cheese, shredded

(or use four ounces of MJ and four of Blue Cheese)

Set your crockpot on low and combine all ingredients,

stirring often to insure the cheeses are melted and the contents

are well-blended. Serve when ready. Alternatively, ingredients

may be combined in a large, covered, stoneware crock and

placed in the oven at about 275 degrees. Check often and

stir frequently to blend contents before serving.

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1 Comment

  1. Great recipe…so much easier and neater than fooling with all those wings!


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