Ingredients
- 1/2 tbsp butter
- 3 shredded chicken breasts
- 3 cups shredded cheddar cheese substitute some with mozzarella if you want it extra stringy!
- 3/4 cup hot sauce
- 3/4 cup sour cream
- 1/4 cup ranch
- 1/2 cup chicken stock
- 2 tsp garlic powder
- 2 tsp salt
Instructions
Shredded Chicken
- Preheat oven to 350°F.
- Cut 3 chicken breasts in half lengthwise so that they are thin. Season with salt and garlic powder to taste. Allow chicken to get to room temperature.
- Heat a cast iron skillet to medium-high heat and add 1 tbsp butter. Add chicken and sear 1 minute on each side.
- Lower heat to medium low heat and add enough chicken stock so that it's ¼ of the way up the sides of the chicken. Cover and allow to simmer for additional 5-10 minutes until fully cooked through (internal temperature of 165°F)
- Remove and allow to cool.
Dip
- Shred the chicken and add it back into the cast iron skillet. Adjust stovetop heat to medium-low.
- Set 2 handfuls of the 3 cups shredded cheese aside (use cheddar or blend of mozzarella and cheddar). Add the remaining cheese to the skillet along with 8 oz cream cheese, ¾ cup sour cream, ¼ cup ranch, salt, and garlic powder. Blend until smooth and melted.
- Top the skillet with the cheese that has been set aside.
- Bake at 350℉ for 25 minutes. Adjust the heat to "broil" for the last 3 minutes for a more golden crust on top.
- Serve with tortilla chips, veggies, or crackers. Enjoy!