Ingredients:

  • 2 lbs cooked shredded chicken breast or rotisserie chicken
  • 1 cup buffalo wing sauce
  • 16 oz cream cheese, softened and cubed
  • 1 cup refrigerated ranch dressing
  • 1 packet (28g) dry ranch seasoning
  • 2 cups freshly shredded sharp cheddar cheese
  • 1/2 cup blue cheese crumbles

Instructions:

  1. Prep the chicken. Shred 2 lbs of cooked chicken breast or rotisserie chicken into fine, bite-sized pieces. Note: Consistent shred size ensures every scoop has a perfect meat to cheese ratio.
  2. Cube the cream cheese. Slice the 16 oz of softened cream cheese into 1 inch cubes. Observe the softness; they should yield easily to a gentle squeeze.
  3. Layer the base. Place the chicken in the bottom of the slow cooker and pour over 1 cup of buffalo wing sauce.
  4. Add the creamers. Toss in the cubed cream cheese, 1 cup of refrigerated ranch dressing, and the 28g packet of ranch seasoning.
  5. Set the heat. Cover and cook on high for 1 hours 30 mins to 2 hours. Listen for a gentle sizzle around the edges.
  6. The First Fold. Remove the lid and use a sturdy spoon to stir the ingredients until the cream cheese is fully integrated and the mixture looks orange and creamy.
  7. Add the sharp notes. Stir in 1 cup of the shredded cheddar cheese and half of the blue cheese crumbles.
  8. The Final Melt. Sprinkle the remaining 1 cup of cheddar and the rest of the blue cheese on top.
  9. Finish the cook. Cover for another 15 minutes until the cheese blanket is bubbling and molten.
  10. Final rest. Turn to warm and let it sit for 5 minutes before serving to allow the sauce to thicken slightly.