Sent in by Rachel Hodges from Omaha, AR
1 lb. boneless, skinless chicken breasts
1/8 tsp each garlic,salt, pepper
12-oz. bottle buffalo wing sauce
1/2 c. ranch salad dressing
1/2 lb. pasteurized process cheese spread,
2 Large Tomatoes Small Dice & 2 Large Green Chilies
12-oz. pkg. tortilla chips
Place chicken in a slow cooker; sprinkle with garlic salt, salt and pepper. Pour in enough buffalo wing sauce to cover chicken. Cover and cook on low setting until very tender, about 4 hours. Shred chicken with 2 forks and drain off any excess liquid. Stir in salad dressing. In a saucepan, combine cheese and tomatoes with green chilies. Cook and stir until cheese melts. Layer tortilla chips on a large serving plate. Spoon cheese sauce over chips; top with chicken. Serves 6 to 8.
