Lightly coat the ceramic insert of a 3- to 6-quart slow cooker (Crockpot) with nonstick spray. Spread 4 cups (560 g) of cooked shredded chicken breast across the bottom of the crock, then scatter 16 ounces (454 g) of 1-inch room-temperature cream cheese cubes evenly over the chicken so the dairy sits insulated from direct contact with the hot ceramic walls.

Pour 3/4 cup (180 ml) of Frank's RedHot Original cayenne pepper sauce and 3/4 cup (180 ml) of creamy ranch dressing over the cream cheese cubes. Sprinkle in 1 teaspoon (3 g) of garlic powder, 1/2 teaspoon (1.5 g) of smoked paprika, 1 cup (113 g) of the freshly grated sharp cheddar, and 1/2 cup (57 g) of freshly grated Monterey Jack cheese without stirring so the cream cheese warms evenly from the center out.

Cover the slow cooker with the glass lid and cook on LOW for 1 hour 30 minutes to 2 hours (or HIGH for 60 to 75 minutes) until the center registers 165°F (74°C) on an instant-read thermometer. Fold and whisk briskly with a heatproof silicone spatula for 60 seconds until the softened cream cheese and melted cheeses emulsify into a glossy, streak-free orange dip.

Smooth the top of the dip flat with your silicone spatula and scatter the remaining 1/2 cup (57 g) of freshly grated sharp cheddar evenly across the surface. Re-cover with the lid and cook on LOW for 15 minutes longer until a bubbling golden-orange cheese blanket forms on top.

Switch the slow cooker dial to WARM (maintaining a safe buffet holding temperature above 140°F / 60°C for up to 2 hours). Scatter 1/3 cup (35 g) of sliced green onions, 1/4 cup (35 g) of crumbled blue cheese, and a 1-tablespoon (15 ml) swirl of Frank's RedHot over the melted cheddar top, and serve warm with celery sticks, carrot sticks, and tortilla chips.