Slow Cooker Buffalo Chicken Dip

The “Cooking School” Collection 2012

Principal Jason Smith

St. Henry’s Area School

Perham, Minnesota

Jason Smith admits he’s not much of a cook. But, this “Buffalo Chicken Dip” is one recipe he does have in his cooking repertoire. He often brings it to gatherings for an appetizer.

“It tastes like buffalo wings so it’s hot and spicy and it’s an easy thing I can throw together in a ‘crockpot’ and go,” Jason explained. “I plug it in when I get there and it’s ready to go in no time. It’s a great recipe for the Super Bowl!” CJK

Slow Cooker Buffalo Chicken Dip

(Jason Smith)

4 (12.5 oz) cans of chicken breast, shredded

1 (12 oz.) bottle of hot sauce*

2 (8 oz.) pkg. cream cheese

1 (16 oz.) bottle of ranch dressing

2 cups shredded Monterey Jack or cheddar cheese (or a combination of both)

Spray stoneware crock of slow cooker with no-stick cooking spray.

Combine ingredients in slow cooker. Heat on “low” until bubbling. Serve with celery sticks or other vegetables, tortilla chips or crackers.

Yield: 20 to 30 servings

A note from Jason: **I like to use Louisiana Hot Sauce®.

A note from Carol: A native of Perham, Jason returned after college to teach at St. Henry’s Area School there 12 years ago. He is in his fourth year of serving as principal at the school while continuing to teach fifth and sixth grade language arts as well.

Jason and his wife, Lisa, who teaches kindergarten at Frazee Public School, have three sons: Andrew (8), Morgan (5) and Isaac (3). They are members of St. Henry’s Parish in Perham.