Chicken Buffalo dip:
So the other night as I was cooking I decided to make a Chicken buffalo in the crock pot and put some cream cheese into it to use it for nachos. Well it came out great and when we put it in the fridge to save the left overs I discovered that it made a great salsa type dip. So here is the recipe.

2lbs of chicken (I used the boneless skinless breasts but you could use any kind)
1/2 a bottle of Ken's buffalo sauce marinade (or any kind that you like)
 1 cup of water. 
a block of cream cheese ( I used the 1/3 less fat cream cheese) at room temp.

Directions
Place the chicken in the crop pot and add the buffalo sauce and the water as well. Turn the crock pot on low heat and cover for 4-5 hours until the chicken is cooked. Pull the chicken out of the crock pot and using 2 forks pull the chicken apart. Then place back in the crock pot with the sauce still in the pot. Add the cream cheese that has been out at room temp. mix the cream cheese in and then put the cover back on and let cook on low for another 30 minutes.

Be ware this recipe is spice. We came up with a way to make it milder. * Replace half the buffalo sauce with mild taco sauce when mixing with the chicken and water. This will cut the spice also you could use a salsa instead of the taco sauce.

When the chicken is done to use for nachos place on top of a bed of nacho chips and cover with cheese. We also used this in eggs this morning for an omelet with cheese and that was great. To serve as a cold dip place in the refrigerator for a few hours and you can use on crackers or what ever you like to dip.