Ingredients:

  • 1.5 lbs shredded rotisserie chicken
  • 16 oz full-fat cream cheese, cubed and softened
  • 1 cup buffalo-style hot sauce
  • 1 cup high-quality ranch dressing
  • 1 tsp garlic powder
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 0.25 cup crumbled blue cheese

Instructions:

  1. Preheat your oven to 180°C (350°F) or set your 3-4 quart slow cooker to the Low setting.
  2. In a large mixing bowl, beat the 16 oz of softened cream cheese until it is completely smooth and silky. Note: Using room temperature cheese prevents lumps that won't melt later.
  3. Gradually pour in the 1 cup of buffalo sauce, 1 cup of ranch dressing, and 1 tsp of garlic powder. Whisk until the color is a uniform, vibrant orange.
  4. Gently fold in the 1.5 lbs of shredded chicken using a spatula. Ensure every strand of meat is coated in the sauce.
  5. Add half of your freshly grated cheddar (0.75 cup) and half of the Monterey Jack (0.5 cup) into the bowl. Stir just enough to distribute the cheese.
  6. Transfer the heavy mixture into your 9x13 inch baking dish or the slow cooker crock, smoothing the top with the back of a spoon.
  7. Sprinkle the remaining cheddar, Monterey Jack, and the 0.25 cup of blue cheese crumbles evenly over the surface.
  8. If using the oven, bake for 20 minutes until the cheese is bubbling and the edges are starting to turn golden brown.
  9. If using the slow cooker, cover and cook on low for 3 hours until the center is hot and the cheese has completely melted into a pool.
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