Poach 2 large chicken breasts in a slow-cooker on high for about 1½ hours.
Shred the chicken. You can use a stand mixer or two forks.
Return the shredded chicken to the slow cooker. Add 8 oz. cream cheese, plus ranch or blue cheese dressing, hot sauce, and 3 oz. cheddar cheese and stir to combine.
Cover and cook on HIGH for 1 hour, stirring after 30 minutes. It’s ready when all the cheeses have melted and the dip bubbles around the edges.
Give the dip one final stir and sprinkle with the crumbled blue cheese. Serve with tortilla chips, corn chips, celery sticks, and carrot sticks.