Ingredients:

  • 1 ½ lbs (680g) boneless, skinless chicken breasts
  • 1 cup (237ml) Buffalo wing sauce (Frank's RedHot is a classic choice)
  • 8 oz (227g) cream cheese, softened
  • ½ cup (113g) ranch dressing
  • ½ cup (113g) blue cheese dressing
  • 1 cup (113g) shredded cheddar cheese
  • ½ cup (56g) crumbled blue cheese
  • 2 green onions, thinly sliced (for garnish)

Instructions:

  1. Place chicken breasts in the crock pot.
  2. Pour Buffalo wing sauce, ranch dressing, and blue cheese dressing over the chicken.
  3. Place softened cream cheese on top of the sauced chicken.
  4. Cover and cook on high for 2-3 hours, or low for 3-4 hours, or until chicken is easily shredded.
  5. Remove chicken from crock pot and shred with two forks.
  6. Return shredded chicken to the crock pot. Stir in cheddar cheese and crumbled blue cheese.
  7. Continue cooking until cheese is melted and the dip is heated through (about 15-30 minutes).
  8. Garnish with sliced green onions before serving.