Ingredients:

  • 2 cups shredded cooked chicken (about 2 medium chicken breasts, 500g)
  • 8 oz (227g) cream cheese, softened
  • ½ cup (120ml) Buffalo wing sauce (like Frank’s RedHot)
  • ½ cup (120ml) ranch dressing or blue cheese dressing
  • 1 cup (100g) shredded cheddar cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • Chopped green onions (optional garnish)
  • Extra shredded cheese (optional garnish)

Instructions:

  1. Shred the cooked chicken using a fork or mixer until finely shredded.
  2. In a mixing bowl, combine softened cream cheese, Buffalo sauce, and ranch dressing. Mix until smooth.
  3. Add shredded chicken, cheeses, garlic powder, onion powder, salt, and pepper. Stir until fully combined.
  4. Pour the mixture into a slow cooker and spread it evenly.
  5. Cover with the lid and set the slow cooker to low for 2-3 hours, or high for 1-2 hours. Stir occasionally.
  6. The dip is ready when it’s heated through, bubbling, and melted.
  7. Garnish with chopped green onions or extra cheese if desired and serve warm.