Ingredients:

  • 2 cups (225g) shredded rotisserie chicken
  • 8 oz (225g) cream cheese, softened and cubed
  • 1/2 cup (120ml) buffalo wing sauce
  • 1/2 cup (120ml) ranch dressing
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Cube the softened cream cheese into 1-inch pieces and shred the rotisserie chicken into bite-sized pieces, discarding any large bones or excess skin.
  2. Place the cubed cream cheese and shredded chicken into the slow cooker. Pour the buffalo sauce and ranch dressing over the top, then sprinkle in the garlic powder and black pepper. Stir gently to distribute the wet ingredients.
  3. Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours.
  4. Once the cream cheese is completely melted, stir in the shredded cheddar cheese. Continue stirring for 2–3 minutes until the cheddar is fully incorporated and the dip is a uniform, bubbling orange hue.