1. Prepare the Chicken: If you’re not using pre-cooked chicken, boil or bake your chicken breasts until fully cooked, then shred them using two forks or a stand mixer. This should yield about 2 cups of shredded chicken.

2. Combine Creamy Bases: In your crockpot, add the softened cream cheese and cottage cheese. Stir them together until they are mostly combined. Don’t worry if there are still small lumps of cottage cheese; they will melt down as the dip cooks.

3. Add Flavorings: Pour in the buffalo wing sauce and ranch dressing (or blue cheese dressing). Stir all these ingredients thoroughly with the cream cheese and cottage cheese until well blended.

4. Fold in Chicken and Cheese: Add the shredded chicken and 1/2 cup of shredded cheddar cheese to the mixture in the crockpot. Gently fold everything together until the chicken and cheese are evenly distributed throughout the creamy base.

5. Cook to Perfection: Cover the crockpot and cook on high for 1.5 to 2 hours, or on low for 3 to 4 hours. Stir occasionally, especially during the last hour, to ensure even heating and to prevent sticking. The dip is ready when it’s hot, bubbly, and the cheeses are completely melted and smooth.

6. Garnish and Serve: Once cooked, give the dip a final stir. Sprinkle with extra shredded cheddar cheese on top and let it melt for a few minutes, or garnish with fresh chopped green onions for a pop of color and freshness. Serve hot directly from the crockpot.