Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 0.5 cup low-sodium chicken broth
  • 16 oz full-fat cream cheese, cubed and softened
  • 1 cup Frank's RedHot Original sauce
  • 1 cup high-quality ranch dressing
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 cup blue cheese crumbles
  • 2 green onions, finely sliced

Instructions:

  1. Place your 1.5 lbs of chicken thighs in the bottom of the slow cooker. Pour in the 0.5 cup of chicken broth and 0.5 cup of the Frank's RedHot.
  2. Cover and cook on Low for 3 hours. Cook until the chicken registers 165°F and shreds easily with a fork.
  3. Remove the lid and use two forks to shred the chicken into fine pieces right in the liquid. Don't drain the liquid! That’s where the flavor lives.
  4. Stir in the 16 oz of softened, cubed cream cheese, the remaining 0.5 cup of hot sauce, and the 1 cup of ranch dressing.
  5. Add 1.5 cups of the grated sharp cheddar and the 0.5 cup of blue cheese crumbles. Stir until the cream cheese starts to melt and the mixture looks uniform.
  6. Cover the pot again and cook on Low for an additional 15 minutes until the dip is bubbling and the cheese is fully melted.
  7. Sprinkle the remaining 0.5 cup of cheddar over the top. Cover for 5 minutes more until that top layer is gooey.
  8. Scatter the sliced green onions over the top. Serve immediately while the cheese is hot and stretchy.