If using raw chicken, poach or bake until fully cooked and shred with two forks. If using rotisserie, remove skin and shred. The texture should be tender strands that soak up sauce.

In a mixing bowl, beat the softened cream cheese with sour cream and ranch dressing until smooth and slightly glossy. Stir in minced garlic and half the shredded cheddar.

Fold the shredded chicken and buffalo sauce into the creamy mixture until everything is evenly coated. Season with salt and pepper.

Spoon the mixture into a 3- to 4-quart slow cooker and spread it into an even layer.

Cover and cook on low for 3 to 4 hours, or on high for about 2 hours, until bubbling at the edges and hot throughout.

Stir once, then sprinkle the remaining cheddar and crumbled blue cheese over the top. Replace the lid and let sit for 5–10 minutes to melt the topping.

Top with chopped chives or green onions for freshness. Serve warm with tortilla chips, celery sticks, toasted baguette slices, or hearty pretzels.