Ingredients:

  • 16 oz full-fat cream cheese, softened and cubed
  • 1 cup Frank’s RedHot® Original buffalo sauce
  • 1 cup Ranch dressing
  • 4 cups shredded rotisserie chicken
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 0.25 cup green onions, thinly sliced
  • 2 tbsp blue cheese crumbles

Instructions:

  1. Place the cubed, softened cream cheese at the bottom of the crockpot. Pour the buffalo sauce and ranch dressing over the top. Whisk together if a smoother texture is desired.
  2. Fold in the shredded rotisserie chicken, ensuring all meat is evenly coated in the sauce mixture.
  3. Cover and cook on High for 1 hour (or Low for 2 hours) until the cream cheese is melted and the edges are bubbling.
  4. Stir the dip thoroughly. Incorporate half of the shredded cheddar and Monterey Jack cheeses. Sprinkle the remaining cheese on top.
  5. Cover and cook for an additional 15 to 30 minutes until the top cheese layer is gooey and melted.
  6. Turn the slow cooker to 'Warm'. Garnish with sliced green onions and blue cheese crumbles before serving.