Ingredients:

  • 2 cups cooked shredded chicken (rotisserie or poached) — about 10–12 oz (280–340 g)
  • 16 oz cream cheese, softened — 1 container (454 g)
  • 1/2 cup sour cream or plain Greek yogurt — 120 ml (120 g)
  • 1/2 cup ranch dressing or blue cheese dressing — 120 ml (120 g)
  • 1/2 cup Frank’s RedHot or other cayenne-style hot sauce (adjust to taste) — 120 ml
  • 1 1/2 cups shredded sharp cheddar cheese, divided — 6 oz (170 g)
  • 1/2 cup crumbled blue cheese (optional) — 2 oz (55 g)
  • 1 tsp garlic powder — 3 g
  • 1/2 tsp onion powder — 1.5 g
  • 1/4 tsp smoked paprika (optional) — 1 g
  • Salt and freshly ground black pepper, to taste (start with 1/4 tsp salt)
  • 1–2 tbsp chopped chives or sliced green onions, for garnish — 15–30 g
  • For serving (suggested): celery sticks, carrot sticks, tortilla chips, pita chips, or sliced baguette

Instructions:

  1. Prepare the chicken: if using rotisserie or pre-cooked chicken remove skin and shred with forks or chop coarsely. If cooking raw breasts, poach or roast until internal temp reaches 165°F (74°C), let rest, then shred.
  2. Combine base ingredients: beat softened cream cheese in a mixing bowl until smooth. Stir in sour cream (or Greek yogurt), ranch (or blue cheese) dressing, hot sauce, garlic powder, onion powder, smoked paprika, salt and pepper until homogenous.
  3. Fold in chicken and cheese: add shredded chicken and 1 cup (4 oz / 115 g) of shredded cheddar and fold to combine. If using blue cheese, fold in crumbles now.
  4. Crock Pot method: transfer mixture to a lightly greased 2–3 quart slow cooker, top with remaining 1/2 cup (2 oz / 55 g) cheddar. Cook on Low 1.5–2 hours (or High 45–60 minutes) until hot and bubbly, stirring once halfway through. Visual cue: bubbling at edges and internal temp ~165°F (74°C).
  5. Baked method: preheat oven to 350°F (175°C). Transfer mixture to an oven-proof 8x8 inch baking dish or 2-quart casserole, smooth top, sprinkle remaining 1/2 cup cheddar. Bake 20–25 minutes until edges bubble and top is lightly golden. Optional broil 1–2 minutes for a browned top; watch closely. Internal temp ~165°F (74°C).
  6. Garnish and serve: remove from heat, let rest 5 minutes, garnish with chives or green onions, and serve immediately with celery, carrots, chips, or sliced bread.