Ingredients:

  • 5 lb Cooked Chicken Breast (shredded)
  • 8 oz Cream Cheese (full fat, softened)
  • 1 cup Buffalo Hot Sauce (e.g., Frank’s RedHot)
  • 1/4 cup Ranch or Blue Cheese Dressing
  • 1 tsp Garlic Powder
  • 10 oz Shredded Sharp Cheddar Cheese (divided)
  • 1/2 cup Crumbled Blue Cheese (optional)
  • 1 Tbsp Chopped Fresh Chives or Scallions

Instructions:

  1. Ensure the cream cheese is fully softened. In a large mixing bowl, combine the softened cream cheese, buffalo hot sauce, dressing, and garlic powder. Mix thoroughly until the mixture is uniform and smooth.
  2. Stir in the shredded cooked chicken and 8 ounces (approx. 225g) of the shredded cheddar cheese. Reserve the remaining cheddar for the topping.
  3. Scrape the entire dip mixture into the basin of the slow cooker. Distribute the mixture evenly across the bottom.
  4. Cover the slow cooker. Cook on LOW for 4 hours or HIGH for 2 hours. The dip is ready when the edges are bubbling and all the cheese is completely melted.
  5. Once cooked, stir the mixture vigorously to combine any separated liquids and ensure maximum creaminess. Sprinkle the remaining shredded cheddar and the optional crumbled blue cheese over the top.
  6. Cover the slow cooker again for 5-10 minutes until the final layer of cheese is perfectly melted and gooey. Switch the slow cooker setting to KEEP WARM for serving.
  7. Garnish immediately with fresh chopped chives or scallions before serving alongside your favorite dippers.