Prepare your Crock-Pot: Lightly grease the inside of a 3-quart (or larger) slow cooker with cooking spray to prevent sticking and make cleanup a breeze.

Combine ingredients: In the prepared slow cooker, add the shredded cooked chicken, softened cream cheese (cut into cubes for easier melting), buffalo wing sauce, and ranch dressing.

Stir and mix: Stir all the ingredients together thoroughly until they are well combined. Don't worry if the cream cheese isn't fully incorporated yet; it will melt as it heats.

Add cheese: Sprinkle 1 cup of the shredded cheddar cheese over the top of the mixture. Reserve the remaining 1/2 cup for later.

Cook on low: Cover the slow cooker and cook on the "LOW" setting for 1.5 to 2 hours. You'll know it's ready when the cheese is completely melted, and the dip is bubbly around the edges. Stir occasionally during the cooking process to ensure even melting and prevent anything from sticking to the bottom.

Final stir and serve: Once heated through and creamy, give the dip another good stir to fully incorporate all the melted cheese and ensure a smooth consistency. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, replace the lid, and cook for another 10-15 minutes, or until the cheese on top is melted and gooey.

Serve hot: Transfer the Crock-Pot insert to a serving area or spoon the hot dip into a serving bowl. Garnish with a sprinkle of fresh chopped green onions or parsley, if desired, for a touch of freshness and color. Serve immediately with your favorite dippers!