Enjoy this recipe from Slow Cooker to the Rescue.
Submitted by: Rachel Hodges from Omaha, AR
1 lb. boneless, skinless chicken breasts
garlic salt to taste
salt and pepper to taste
12-oz. bottle buffalo wing sauce
1/2 c. ranch salad dressing
1/2 lb. pasteurized process cheese spread, cubed
10-oz. can diced tomatoes with green chiles
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 chiles. 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.