Ingredients
Equipment
Method
Combine the creamy base
- Lightly grease a 4 to 6-quart slow cooker, then add the cream cheese, buffalo wing sauce, ranch dressing, sour cream, garlic powder, and black pepper. Stir until mostly combined, with a few streaks of cream cheese still visible.
- Add the cooked shredded chicken, 1 cup of cheddar cheese, mozzarella cheese, and half of the sliced green onions to the slow cooker. Stir until everything is evenly coated.
Slow-cook until melted and hot
- Cover and cook on Low for 2 to 3 hours, stirring once or twice, until the cheeses are fully melted and the dip is hot and creamy. (Alternatively, cook on High for 1 to 1½ hours.)
Finish and serve
- Stir in the remaining ½ cup cheddar cheese until melted and smooth, then visually check for no unmelted cheese pockets.
- Garnish with the remaining green onions and fresh parsley if desired, then serve immediately with tortilla chips, celery sticks, carrot sticks, crackers, or toasted baguette slices. Keep the slow cooker on the Warm setting while serving.
Notes
For the smoothest texture, keep the lid on as much as possible and stir only once or twice during the cook time so the cheeses melt evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in the slow cooker on Low or the microwave until hot. Freezing is not recommended because the dairy can break once thawed. For a lighter swap, use low-fat cream cheese and light ranch while keeping the same cook times.