Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 8 ounces cream cheese, softened and cubed
- 1/2 cup buffalo wing sauce (adjust based on your heat preference)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese, divided
- 1/2 cup blue cheese crumbles (optional, for topping)
- 2 tablespoons sliced green onions (for garnish)
Instructions
- Place the softened cream cheese, buffalo sauce, and ranch dressing into your slow cooker. Whisk or stir them together until the mixture is mostly smooth.
- Add the shredded chicken and 1/2 cup of the shredded cheddar cheese to the crockpot. Stir well to ensure the chicken is completely coated in the sauce.
- Cover the slow cooker with the lid. Cook on LOW for 1.5 to 2 hours. You want the dip to be hot and bubbly all the way through.
- About 15 minutes before serving, sprinkle the remaining 1/2 cup of cheddar cheese and the blue cheese crumbles (if using) over the top.
- Put the lid back on and let the cheese melt completely.
- Just before serving, sprinkle with sliced green onions for a fresh pop of color and flavor.
- Keep the slow cooker on the “warm” setting while serving to keep the dip creamy.
- Cook Time: 2 hours