Set out a large 6 quart slow cooker. Add in the cream cheese, chopped chicken, 1 cup cheddar, sour cream, Frank’s RedHot, ½ cup scallions, crumbled blue cheese, and ranch dip packet. (Reserve the remaining cheddar and scallions for later.)
Mix well, then spread the dip out evenly in the crock. If needed, wipe the sides of the crockpot with a wet paper towel. Cover and set on LOW for 2-4 hours.
When ready to serve, sprinkle the top with the remaining cheddar cheese and scallions. Serve warm with chips, crackers, or fresh cut veggies!
Want to bake it? Place the Buffalo Chicken Dip in a 9X13 inch baking dish and bake in a 350 degree oven for 20 minutes.Transfer cooled Frank's RedHot Buffalo Chicken Dip to an airtight container, and keep in the fridge for up to 5 days.