Ingredients:

  • 2 cups shredded cooked chicken
  • 0.5 cup buffalo sauce (cayenne-based)
  • 8 oz full-fat cream cheese, softened to room temperature
  • 0.5 cup ranch or blue cheese dressing
  • 0.5 tsp garlic powder
  • 1.5 cups shredded cheese (50/50 blend of sharp Cheddar and Monterey Jack)
  • 0.25 cup crumbled blue cheese

Instructions:

  1. In a large mixing bowl, toss the shredded chicken with the buffalo sauce until every strand is thoroughly coated. Let the mixture sit for 5 minutes to allow the protein to absorb the sauce.
  2. Add the room-temperature cream cheese, dressing, and garlic powder to the bowl. Use a silicone spatula to fold the ingredients together using a low-friction method until a uniform emulsion is formed and no white streaks remain.
  3. Transfer the mixture to a 9x9 inch baking dish or a 1.5 - 3 quart slow cooker. Smooth the top with your spatula.
  4. Evenly distribute the shredded Cheddar and Monterey Jack cheese over the top, followed by the optional blue cheese crumbles.
  5. Oven Method: Bake at 350°F (175°C) for 20 minutes until the cheese lid is mahogany-colored and bubbling. Slow Cooker Method: Heat on low for 2 hours.