4 boneless, skinless chicken breasts
1 cup of Frank's RedHot Buffalo Wing Sauce
8 ounces of cream cheese, softened
1 cup of cheddar cheese
1/2 cup of sour cream
1/2 cup of ranch dressing
2 Packages of ranch seasoning mix
Salt and pepper, to taste
Preheat your smoker to 250°F.
Season Chicken breasts with a Ranch seasoning packet.
Smoke the chicken breasts in the smoker for 1-1.5 hours until internal temp is 165°F.
Remove the chicken from the smoker and allow to cool. Once cooled, shred the chicken using two forks.
In a large bowl, mix together the shredded chicken, buffalo sauce, cream cheese, sour cream, 1/2 cup cheese, ranch dressing, 1/2 package ranch seasoning mix, salt, and pepper until well combined.
Transfer the mixture to a disposable aluminum pan and smooth the top. Put Remaining cheese on top.
Place the pan in the smoker and smoke for 30 minutes or until heated through and the cheese is melted. Serve hot with crackers, celery, or carrots for dipping. Enjoy!