Add the shredded cooked chicken to the crock pot first so it’s easy to fold in the cheeses.

Cut the softened cream cheese into chunks and add it along with the Buffalo sauce and ranch dressing.

Sprinkle the shredded cheddar over the top and stir everything together until it’s mostly combined.

Cover and cook on low for 2–3 hours. Stir every 30–45 minutes if possible so the cream cheese fully incorporates and the mixture heats evenly.

When the dip is hot and bubbly and the cheeses are fully melted, give it a final stir, transfer to a warmed serving dish if desired, and garnish with chopped green onions.