Prepare the Slow Cooker: Lightly spray the inside of your 3 to 4-quart slow cooker with non-stick cooking spray to prevent the cheese from sticking to the sides.

Combine Creamy Ingredients: Place the cubed and softened cream cheese into the bottom of the slow cooker. Pour the buffalo wing sauce and the ranch or blue cheese dressing directly over the cream cheese.

Add Chicken and Cheese: Add the shredded, cooked chicken over the liquids. Top the mixture with 1 ½ cups of the shredded cheddar or Monterey Jack cheese, reserving the remaining ½ cup for later.

Cook the Dip: Cover the slow cooker with the lid. Cook the dip on the LOW setting for 1 ½ to 2 hours, or until the cream cheese is completely melted and the edges of the dip are bubbling. (If cooking on the HIGH setting, cook for 45 minutes to 1 hour, checking frequently to prevent scorching).

Stir and Finish: Once the cooking time is complete, remove the lid and stir the mixture thoroughly until all the ingredients are fully combined, creamy, and smooth. Ensure there are no large lumps of cream cheese remaining.

Add Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheese over the top of the dip. Replace the lid and let the dip sit for an additional 5 to 10 minutes until the top layer of cheese is melted and gooey.

Serve: If desired, sprinkle the dip with blue cheese crumbles or sliced green onions before serving. Turn the slow cooker setting to WARM for serving. Serve hot alongside celery sticks, carrot sticks, and your favorite chips or crackers.