Buffalo Chicken Dip

Oven:

1. Preheat oven to 350ºF.
2. In a medium bowl, mix cream cheese, ranch seasoning, sour cream, hot sauce, and 1/2 cup cheddar cheese until well combined.
3. Add in the shredded chicken and combine well. Pour mixture into an 8x8 baking dish, top with the remaining 1/2 cup cheddar cheese, and bake for 15 - 20 minutes or until dip is hot and bubbling.
4. Top with green onion and blue cheese crumbles.

Instant Pot:

1. Place a whole chicken breast in the instant pot and add 1 cup water, ½ tsp salt and ¼ tsp black pepper. Seal the lid and press the pressure cook or manual button and set it onhigh. Set the timer for 10 minutes.
2. Once the chicken is cooked, press cancel and do a quick release. Open the lid and take the chicken out to shred. Discard the water in which the chicken has cooked.
3. Return the shredded chicken to the instant pot with the sour cream, ranch seasoning, cream cheese, hot sauce and half of the cheddar cheese.Press the saute button and stir to mix all the ingredients. This would take about 2 to 3 minutes. Top with the remaining cheddar cheese and cover loosely with the lid so the cheddar cheese melts.
4. If using cooked chicken, shred it and mix it with the rest of the ingredients in the instant pot. Press the saute function and cook for about 5 to 8 minutes until it’s heated through. Top with more cheese and let it melt. Serve warm.

Slow Cooker:

1. Shred the cooked chicken (homemade or rotisserie) an mix it in the slow cooker with sour cream, cream cheese, ranch seasoning and hot sauce.
2. Cook on low for two hours until it’s hot and the cheese are all melted. Stir well and top with the remaining cheese. Cook for another 30 minutes on low until the cheese is melted.