Ingredients:

  • 1 kg boneless, skinless chicken thighs
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 450g full-fat cream cheese, softened and cubed
  • 240ml buffalo style hot sauce
  • 240ml ranch or blue cheese dressing
  • 1 tsp garlic powder
  • 225g sharp cheddar cheese, freshly shredded
  • 115g Monterey Jack cheese, freshly shredded
  • 60g blue cheese crumbles
  • 2 green onions, thinly sliced

Instructions:

  1. Season the chicken thighs with sea salt and cracked black pepper. Place the raw thighs at the bottom of a 6-quart slow cooker.
  2. Distribute the cubed cream cheese, buffalo sauce, dressing, and garlic powder over the chicken. Cover and cook on 'Low' for 4 hours until the chicken is tender.
  3. Remove the chicken to a bowl and shred using two forks or a hand mixer. Return the shredded chicken to the slow cooker.
  4. Stir in 1.5 cups of the shredded cheddar and Monterey Jack cheese blend until fully melted and the dip is glossy.
  5. Top with the remaining shredded cheese and blue cheese crumbles. Cover for 15 minutes until melted. Garnish with sliced green onions before serving.