Ingredients:

  • 4 cups rotisserie chicken (approx. 680g), shredded and skin removed
  • 8 oz Neufchâtel cream cheese (226g), cubed
  • 0.75 cup Frank's RedHot Buffalo Sauce (180ml)
  • 0.5 cup ranch dressing (120ml)
  • 0.5 cup plain non-fat Greek yogurt (125g)
  • 1.5 cups sharp cheddar cheese (170g), freshly shredded
  • 0.25 cup blue cheese crumbles (30g)
  • 2 tbsp green onions, thinly sliced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Shred 4 cups of rotisserie chicken, ensuring all skin and bones are removed.
  2. Cut the 8 oz of Neufchâtel cream cheese into 1 inch cubes.
  3. Whisk 0.75 cup buffalo sauce, 0.5 cup ranch, and 0.5 cup Greek yogurt in a small bowl.
  4. Place the shredded chicken in the bottom of the pot.
  5. Top the chicken with the cream cheese cubes and 1 cup of the sharp cheddar.
  6. Cover the mixture with your prepared sauce blend.
  7. Set your crockpot to LOW and cook for 1 hours 30 mins until the cheese is completely molten and bubbling.
  8. Use a spatula to fold the ingredients together until the color is a uniform, vibrant orange.
  9. Sprinkle the remaining 0.5 cup cheddar and 0.25 cup blue cheese over the top.
  10. Cover for 5 more minutes to melt the top layer, then scatter the green onions and parsley over the surface.