Ingredients:

  • 16 oz full-fat cream cheese, cubed and softened
  • 1 cup buffalo wing sauce
  • 1 cup creamy ranch dressing
  • 0.5 tsp garlic powder
  • 4 cups shredded rotisserie chicken, skin removed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup blue cheese crumbles
  • 0.25 cup scallions, thinly sliced

Instructions:

  1. Place your 16 oz of cubed cream cheese, 1 cup of buffalo sauce, 1 cup of ranch, and 0.5 tsp garlic powder into the bottom of the slow cooker.
  2. Add the 4 cups of shredded rotisserie chicken. Stir until the chicken is completely coated in the sauce mixture.
  3. Cover and cook on LOW for 1 hour 30 mins. Wait until the edges are bubbling and the cream cheese is translucent.
  4. Open the lid and give everything a vigorous stir until the cream cheese streaks disappear and the sauce is uniform.
  5. Fold in 1.5 cups of the shredded cheddar and the 0.5 cup of blue cheese crumbles. Mix until the cheddar begins to pull into long, molten strings.
  6. Cover and cook for an additional 30 minutes. Cook until the dip is hot all the way through and the cheese is fully integrated.
  7. Sprinkle the remaining 0.5 cup of cheddar over the top. Wait 5 minutes for it to melt into a golden blanket.
  8. Turn the slow cooker to the Warm setting. Top with the 0.25 cup of sliced scallions. Serve while the cheese is still stretchy and the aroma is at its peak.