Ingredients:

  • 4 cups (450 g) Cooked Chicken, shredded
  • 2 (8 oz) blocks (450 g) Full-Fat Cream Cheese, cut into 1-inch cubes, softened
  • 3/4 cup (180 ml) Buffalo Wing Sauce (e.g., Frank’s RedHot)
  • 1 cup (240 ml) Ranch or Blue Cheese Dressing
  • 2 cups (225 g) Monterey Jack or Cheddar Cheese, shredded (divided)
  • 1/2 cup (60 g) Blue Cheese Crumbles (optional)
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Fresh Chives or Spring Onion, sliced (for garnish)

Instructions:

  1. Cube the cream cheese into 1-inch pieces. Shred the cooked chicken finely (a stand mixer with a paddle attachment can do this quickly).
  2. Place the cubed cream cheese into the bottom of the slow cooker insert.
  3. Pour the Buffalo wing sauce and the ranch/blue cheese dressing over the cream cheese. Sprinkle with black pepper. Secure the lid and cook on Low for 30 minutes to allow the cream cheese to soften.
  4. Lift the lid and vigorously whisk the cream cheese and liquid mixture until completely smooth and lump-free.
  5. Fold in the shredded chicken, the 1/2 cup of blue cheese crumbles (if using), and 1.5 cups of the shredded Monterey Jack/Cheddar cheese. Reserve the remaining 1/2 cup of shredded cheese for the top.
  6. Stir everything thoroughly until combined. Cover and cook on Low for an additional 1.5 to 2 hours, or on High for 1 hour, until the dip is bubbling gently and fully integrated.
  7. Stir the dip one final time. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top. Replace the lid briefly (5-10 minutes) until the top layer of cheese is melted and glossy.
  8. Turn the slow cooker to the 'Keep Warm' setting. Garnish generously with freshly sliced chives or spring onion before serving directly from the slow cooker with chips, celery, and carrots.