Buffalo chicken dip

Ingredients

2 large chicken breasts skinless & boneless

⅔ cup Franks RedHot Wings sauce (160ml)

⅓ cup water (80ml)

4 tablespoons fat free natural yogurt

4 teaspoons ranch dressing mix I use Hidden Valley Ranch Dressing Mix

Directions

Instant Pot Method

Place the skinless boneless chicken breasts in the bottom of the Instant Pot.

Pour over the hot sauce and water

Close and lock the lid and select high pressure.

Set the timer for 15 minutes. The pressure will build over 8 - 10 minutes.

Once the 15 minute cooking time is up, allow the pressure to release using the natural-release method.

Remove the lid and use two forks to shred the chicken.

Add the ranch dressing mix and 3 or 4 tablespoons of fat free yogurt (more if desired) and mix to combine.

Serve as a dip or as a topping for a baked potato.

Crock Pot Method

Place the skinless boneless chicken breasts in the bottom of the Crock Pot.

Pour over the hot sauce and the water.

Cook on low for 7 - 8 hours.

Remove the lid and use two forks the shred the chicken.

Stir in the ranch dressing mix and 3 - 4 tablespoons of fat free yogurt.

Serve as a dip or as a topping for a baked potato.