Cook the Chicken (If Not Already Cooked)

1. Bring a large pot of water to a boil over high heat.
2. Add the chicken breasts and return to a boil.
3. Remove from heat, cover tightly, and let the chicken poach for about 25 minutes.
4. Remove chicken and let rest until cool enough to handle, then shred.

Prepare the Baking Dish

1. Heat oven to 350°F.
2. Lightly coat a 9×9-inch baking dish with nonstick cooking spray.

Warm the Sauce Base

1. Add cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder to a medium saucepan over medium-low heat.
2. Whisk constantly until the cream cheese is fully melted and the mixture is smooth.
3. Remove from heat.

Combine the Dip

1. Add shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the saucepan.
2. Stir until evenly combined.
3. Transfer mixture to the prepared baking dish.
4. Sprinkle remaining mozzarella, remaining cheddar, and blue cheese crumbles evenly over the top.

Bake

1. Bake for 20–30 minutes, until the cheese is melted and the edges are bubbling.
2. Switch oven to broil and cook for 2–3 minutes, just until the top is lightly browned.
3. Remove immediately to prevent overbrowning.

Serve

1. Serve hot with tortilla chips, crackers, or fresh vegetables.

Slow Cooker Instructions (Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)

1. Use the Sauté function on low to melt the cream cheese with the ranch dressing, hot sauce, black pepper, and garlic powder, stirring until smooth.
2. Switch to Slow Cook – Low.
3. Stir in shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar.
4. Cover and cook for 2–3 hours, stirring occasionally.
5. About 15 minutes before serving, sprinkle remaining mozzarella, cheddar, and blue cheese on top, cover, and allow cheeses to melt.
6. Keep warm using the Keep Warm setting for serving.