3 Small cans cream of chicken soup
6 cups of Half 'n Half
1 cup of sour cream
1/4-1/2 cup Hot Sauce
4 cups of cooked shredded boneless, skinless chicken breast
Buffalo Chicken Wing Sauce as needed
Bake Chicken in oven @ 350 until done and shred with a fork. Place cooked shredded chicken in a crock-pot on low with buffalo wing sauce.
Combine soup, half n' half, sour cream, and hot sauce and whisk to blend well. Add to the cooked shredded chicken in crock pot. Simmer on low in the crock pot for a few hours.
Small red potatoes cut up are always a great addition (cooked in advance).
Replace cream of chicken soup with low sodium and light cream of chicken soup
Replace Half n' Half with 2% milk (soup won't be as thick and rich - but still tastes good!)
Replace sour cream with light sour cream