Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup ranch dressing
  • 3/4 cup buffalo hot sauce
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3 cups shredded cooked chicken breast
  • 2 tbsp fresh chives, minced
  • 1/2 cup crumbled blue cheese

Instructions:

  1. Place the softened cream cheese into the slow cooker.
  2. Add the ranch dressing and buffalo hot sauce, stirring until the mixture is a uniform orange color.
  3. Fold in the shredded chicken and half of the shredded sharp cheddar cheese until the protein is fully coated.
  4. Cover the slow cooker and set the heat to Low.
  5. Cook for 2 to 3 hours, stirring gently every hour to ensure the mixture heats evenly.
  6. Once the dip is bubbling slightly around the edges and has reached a velvety, molten consistency, sprinkle the remaining shredded sharp cheddar cheese over the top.
  7. Cover for an additional 10–15 minutes until the top cheese is fully melted.
  8. Top with minced chives and crumbled blue cheese just before serving.