A delicious, savory, blend of Head Country Bar-B-Q, and Ranch dressing mix with tender, shredded, chicken and creamy cheese to create a wonderful, All-American dip.
Place the frozen chicken breast in a 2 quart or larger slow cooker and add the Head Country seasoning and Ranch seasoning along with 1 cup of water.
Cook the chicken on high 4 hours or low 6 hours.
Remove the chicken from the slow cooker, drain the water off, and shred between two forks.
If boiling the chicken on the stove top, boil in water (no seasonings) until tender, then remove the chicken, shred between two forks, and add the Head Country seasoning and Ranch seasoning.
If using rotisserie chicken, shred 2 cups of chicken between two forks, then add the Head Country seasoning and the Ranch seasoning.
Once the chicken is shredded, add it back into the slow cooker (if you used a slow cooker) or place in a mixing bowl and add in the cream cheese, BBQ sauce, Blue Cheese salad dressing, and yogurt.
Stir well, keeping the slow cooker on the high cook setting, until the cream cheese melts and combines.
If you placed the chicken in a mixing bowl, stir well, then heat in the microwave for about one minute until all ingredients are heated through and well combined.
Pour the chicken dip into a small, oven safe casserole dish and spread evenly.
Top the chicken dip with the shredded white cheddar cheese and bake on 350F for about 10 minutes or until the cheese is melted. (Or you can leave the chicken in the slow cooker, top with the cheese, place the lid on the slow cooker and let the cheese melt.)
Once the cheese is melted, top the chicken dip with a drizzle of Ranch dressing and Head Country Chipotle Bar-B-Q sauce and serve with tortilla chips or celery sticks, carrot sticks, cucumbers, or sliced cabbage.