Ingredients:

  • 450 g (16 oz / 3 cups) Cooked Chicken, shredded
  • 450 g (16 oz / two 8 oz blocks) full-fat Cream Cheese, softened and cubed
  • 120 ml (1/2 cup) Buffalo Hot Sauce (e.g., Frank’s RedHot)
  • 120 ml (1/2 cup) full-fat Ranch Dressing
  • 110 g (1 cup) Sharp Cheddar Cheese, freshly shredded (divided)
  • 110 g (1 cup) Monterey Jack Cheese (or Mozzarella), freshly shredded (divided)
  • 5 ml (1 teaspoon) Garlic Powder
  • 5 ml (1/2 teaspoon) Onion Powder
  • 50 g (1/2 cup) Blue Cheese Crumbles (optional, for garnish)
  • 2 tablespoons Spring Onions (Scallions), thinly sliced (optional, for garnish)

Instructions:

  1. Prepare the Base: Ensure the cream cheese is at room temperature and cubed. Shred the cooked chicken into medium-sized pieces.
  2. Combine the Wet Ingredients: In the bowl of the slow cooker, combine the cubed cream cheese, buffalo hot sauce, and ranch dressing. Stir vigorously until the cream cheese cubes are coated in the sauce.
  3. Add Solids: Add the shredded chicken, garlic powder, onion powder, and half of the shredded Cheddar and Monterey Jack cheese (1 cup total).
  4. Cook on High: Cover the slow cooker and cook on the High setting for 1.5 to 2 hours. The mixture should be entirely melted, bubbly around the edges, and steaming hot.
  5. Stir and Test: After 90 minutes, remove the lid and stir the dip thoroughly from the bottom up to eliminate any lumps and ensure even heat distribution.
  6. Top with Cheese: Once the dip is smooth and hot, sprinkle the remaining 1 cup of shredded Cheddar and Jack cheese evenly over the top. Replace the lid.
  7. Melt: Cook for an additional 15–20 minutes, or until the top layer of cheese is completely melted and bubbly.
  8. Garnish and Hold: Turn the slow cooker setting to Warm. Garnish with blue cheese crumbles and sliced spring onions just before serving. Serve directly from the slow cooker bowl.