Place the cubed cream cheese inside the crock of a slow cooker. Top with shredded chicken, Buffalo sauce, ranch dressing, and 1 cup of the cheddar cheese.
8 ounces cream cheese, 1 pound cooked and shredded chicken, 1 cup Buffalo sauce, ¾ cup ranch dressing, 2 cups freshly shredded cheddar cheese
Cover and cook on high for 1-2 hours, or until heated through. Stir the dip together until well-mixed, and top with the remaining cheese.
Cover and cook for an additional 15 minutes, or until the cheese is melted.
Serve with tortilla chips and celery sticks, garnished with green onions and/or blue cheese crumbles, if desired.
Sliced green onions, Crumbled blue cheese