Ingredients:

  • 2 (8 oz) blocks Cream Cheese, full-fat, softened and cubed
  • 1/2 cup Buffalo Wing Sauce (such as Frank's RedHot)
  • 1/2 cup Ranch Dressing
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1 lb Cooked Chicken Breast or Thighs, thoroughly shredded
  • 2 cups Shredded Cheddar-Jack Cheese Blend, divided
  • 2 Tbsp Fresh Chives or Spring Onion (for garnish, optional)

Instructions:

  1. Prep the Chicken: Ensure the cooked chicken is thoroughly shredded. (Tip: Use an electric hand mixer on low speed for 60 seconds for a quick, fluffy shred.)
  2. Add Base Ingredients: Place the cubed cream cheese, Buffalo sauce, Ranch dressing, garlic powder, and salt directly into the bowl of a 4-quart or larger slow cooker.
  3. Start Heating: Secure the lid and cook on the LOW setting for 30 minutes. This allows the cream cheese to soften dramatically.
  4. First Stir: Remove the lid and stir the base mixture vigorously until the cream cheese is fully incorporated and the sauce is smooth and homogeneous.
  5. Incorporate Chicken and Cheese: Add the shredded chicken and 1.5 cups of the shredded cheese blend to the mixture. Stir well to coat everything thoroughly.
  6. Continue Cooking: Return the lid and cook on LOW for another 45 minutes to 1 hour, stirring gently once halfway through to ensure the mixture isn't sticking to the bottom edges. The dip should be bubbly around the edges.
  7. Add Topping Cheese: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top surface of the dip.
  8. Melt the Topping: Replace the lid and cook for a final 10–15 minutes, or until the topping cheese is fully melted and glossy.
  9. Hold and Serve: Switch the slow cooker setting to KEEP WARM. Garnish with fresh chives or spring onions, if desired. Serve directly from the Crockpot with celery sticks, carrot sticks, and tortilla chips.