Ingredients:

  • 20 oz canned chunk chicken, drained
  • 16 oz cream cheese, cubed and softened
  • 1 cup ranch dressing
  • 0.75 cup buffalo sauce
  • 0.75 cup shredded monterey jack cheese
  • 0.75 cup shredded monterey jack cheese
  • 0.25 cup crumbled blue cheese

Instructions:

  1. Drain the 20 oz of canned chicken thoroughly in a colander. Excess water is the enemy of a thick, scoopable dip.
  2. Spread the chicken evenly across the bottom of your slow cooker.
  3. Pour the 0.75 cup of buffalo sauce over the chicken meat.
  4. Add the 1 cup of ranch dressing over the sauce covered chicken. Wait until the meat is fully saturated before moving to the next step.
  5. Cut the 16 oz of softened cream cheese into 1 inch cubes and scatter them on top.
  6. Sprinkle 0.75 cups (half) of the shredded monterey jack cheese over the cream cheese cubes.
  7. Cover the pot and set it to High. Cook for 2 hours until the cream cheese is translucent and the edges are bubbling.
  8. Open the lid and use your spatula to gently fold the layers together.
  9. Continue stirring until a smooth, uniform emulsion is formed and no white streaks of cream cheese remain.
  10. Top with the remaining 0.75 cups of monterey jack and the 0.25 cup of blue cheese crumbles. Cover for 5 minutes to let the top melt before serving.