1. Lightly grease the inside of your slow cooker with cooking spray to prevent sticking and make cleanup easier.

2. In the prepared crockpot, add the softened cream cheese and Buffalo wing sauce. Use a spoon or spatula to stir them together until they are well combined and relatively smooth.

3. Pour in the ranch dressing and add the shredded cooked chicken to the crockpot. Stir everything together thoroughly, ensuring the chicken is evenly coated with the creamy sauce mixture.

4. Sprinkle about half of the shredded cheddar cheese over the top of the mixture in the crockpot.

5. Cover the crockpot and cook on the “low” setting for 1.5 to 2 hours. Stir halfway through cooking to ensure everything is evenly heated and combined. The dip is ready when it’s hot, bubbly around the edges, and all the cheese is completely melted and smooth.

6. Once the dip is hot and creamy, remove the lid and stir in the remaining shredded cheddar cheese until it’s fully incorporated and melted.

7. If desired, sprinkle the crumbled blue cheese and sliced green onions over the top of the hot dip for added flavor and a pop of color. Serve immediately directly from the crockpot to keep it warm, alongside plenty of tortilla chips, celery sticks, and carrot sticks for dipping.