Ingredients
- 2½ cups cooked chicken, shredded (rotisserie works best)
- 8 oz (225 g) cream cheese, cubed
- ½ cup buffalo wing sauce (adjust to taste)
- ½ cup ranch dressing (or blue cheese dressing)
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tbsp butter
- Optional toppings:
- Chopped green onions
- Extra shredded cheese
- Crumbled blue cheese
Instructions
- Add cream cheese, buffalo sauce, ranch dressing, and butter to the crock pot.
- Cover and cook on LOW for 2 hours or HIGH for 1 hour, stirring occasionally.
- Once smooth, stir in shredded chicken.
- Add cheddar and mozzarella cheeses; mix well.
- Cook an additional 20–30 minutes on LOW until fully melted and creamy.
- Stir well, garnish if desired, and serve warm directly from the crock pot.
Notes
- Stir every 30 minutes for the creamiest texture.
- Adjust spice by adding more or less buffalo sauce.
- Use freshly shredded cheese for best melting.
- Keep on WARM for serving during parties.