Put chicken breasts in slow cooker and cook on high for two hours. I always check on the chicken breasts as they are cooking. If they are not cooked through you may need to increase the time. I use a thermometer to check temperature. If cooking breasts from frozen meat you will need to increase the cooking time.
When chicken is cooked through take it out and shred with two forks. You will want a nice texture to it - not too big pieces as this will be a dip so sometimes I even chop it a bit after shredding it.
Pour out any juices that may have accumulated in your slow cooker. I usually wipe with a paper towel too. Then add your cream cheese and turn the slow cooker back on low. As it starts to melt, add in your ranch dressing, blue cheese dressing if you are using, hot sauce, garlic powder and cheese. Stir and cook on low for another 20 minutes or so.
When the mixture is bubbling on the outside, add back in your shredded chicken. Cook on low for about 45 minutes.
Stir and taste. If you like it hotter, add more hot sauce in small increments (I keep tasting at this point). If it is too hot, you can add more dressing.
Top with chopped green onion or parsley if you like. Sometimes I sprinkle on blue cheese crumbles too at this point. The dip can be served from the slow cooker directly (it is best warm) or reheated in the microwave. We always serve with tortilla chips, celery and carrot slices.
