INGREDIENTS:
3 chicken breasts (1.5 lbs of chicken)
8oz cream cheese, room temperature
1/2 cup sour cream
1/3 cup mayonnaise
1 cup Frank’s Hot Buffalo Sauce
3/4 cup ranch dressing
1/4 cup bleu cheese dressing
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1 cup cheddar cheese, divided
3/4 cup monterey jack cheese, divided
3/4 cup mozzarella cheese, divided
INSTRUCTIONS:
In a medium pot, boil chicken breasts until cooked through. Shred.
In a large bowl using a hand mixer or stand mixer, beat cream cheese, sour cream, mayo, hot sauce, dressings and spices until smooth.
Fold in 3/4 cup cheddar cheese, 1/2 cup monterey jack cheese, and 1/2 cup mozzarella cheese.
Place the remaining cheeses in a bowl and toss together.
Add chicken and mix. Pour into crock pot. Top with remaining cheese.
Heat on low for 3 hours or high for 1.5 hours.
Can also bake at 350 in a 9x9 baking dish for 30 minutes.