Ingredients:

  • 3 cups Pre-Cooked Shredded Chicken (such as rotisserie)
  • 2 (8 oz) blocks Full-Fat Cream Cheese, cubed
  • ¾ cup Buffalo Sauce (Frank's RedHot Original)
  • ½ cup Ranch Dressing or Blue Cheese Dressing (full-fat preferred)
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Monterey Jack Cheese (or Mozzarella)
  • Optional Garnish: ¼ cup Blue Cheese Crumbles
  • Optional Garnish: 2 tbsp Chopped Fresh Chives or Spring Onion

Instructions:

  1. Prep the Cream Cheese: Cut the blocks of full-fat cream cheese into 1-inch (2.5 cm) cubes. This greatly speeds up the melting process.
  2. Layer the Base: Place the cubed cream cheese evenly across the bottom of the slow cooker insert.
  3. Add Liquids and Seasoning: Pour the Buffalo sauce and the Ranch/Blue Cheese dressing over the cream cheese layer.
  4. Introduce the Chicken: Add the pre-shredded chicken on top of the liquids. Do not stir yet.
  5. Add Primary Cheese: Sprinkle half (1 cup) of the shredded Cheddar/Jack cheese mixture over the chicken. Reserve the remaining cheese for the topping.
  6. Cook: Cover the slow cooker. Cook on HIGH for 1.5 to 2 hours, or on LOW for 3 to 4 hours. The edges should be bubbling and the cream cheese completely softened.
  7. Stir Thoroughly: Once cooked, remove the lid and use a sturdy spatula to stir the mixture vigorously until all the ingredients are fully combined, smooth, and creamy. Ensure no lumps of cream cheese remain.
  8. Final Cheese Topping: Sprinkle the remaining 1 cup of shredded Cheddar/Jack cheese evenly over the top of the dip.
  9. Melt the Topping: Place the lid back on the slow cooker for an additional 10–15 minutes (or switch to the 'Keep Warm' setting) until the top layer of cheese is perfectly melted and gooey.
  10. Garnish and Serve: Garnish with blue cheese crumbles (if using) and chopped chives. Serve directly from the slow cooker on the 'Keep Warm' setting with sturdy dippers like celery and tortilla chips.