Ingredients:

  • 3 cups cooked and shredded chicken breast (about 20 oz / 565g)
  • 8 oz block full-fat cream cheese, softened
  • 1/2 cup Ranch or Blue Cheese dressing
  • 1/2 cup Buffalo wing sauce (e.g., Frank's RedHot)
  • 1 cup shredded sharp or medium Cheddar cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon optional hot sauce (to taste)

Instructions:

  1. Ensure the chicken is fully cooked and shredded into bite-sized pieces. If using a rotisserie chicken, shred the meat.
  2. In a large mixing bowl, combine the softened cream cheese, Ranch/Blue Cheese dressing, Buffalo wing sauce, garlic powder, and onion powder. Mix thoroughly until the base mixture is smooth and uniform.
  3. Gently fold in the shredded chicken until it is evenly coated in the sauce mixture. Stir in 3/4 cup of the Cheddar cheese and all of the Mozzarella cheese.
  4. Transfer the entire mixture into the slow cooker (Crock Pot) insert and spread it evenly across the bottom.
  5. Sprinkle the remaining 1/4 cup of shredded Cheddar cheese evenly over the top surface.
  6. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. Stir gently about 30 minutes before serving to ensure even heating and maximum creaminess.
  7. Serve the Cheesy Crock Pot Buffalo Chicken Dip hot directly from the slow cooker with sturdy dippers like tortilla chips or celery sticks.