Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 16 oz full-fat cream cheese, softened
  • 1 cup buffalo-style hot sauce
  • 1 cup high-quality Ranch or Blue Cheese dressing
  • 1.5 cups sharp white cheddar cheese, freshly grated
  • 1.5 cups Monterey Jack cheese, freshly grated
  • 0.5 cup blue cheese crumbles
  • 0.25 cup fresh chives, finely chopped
  • 1 tsp smoked paprika

Instructions:

  1. Place the chicken thighs in a pressure cooker with 1/2 cup of water and kosher salt. Cook on high pressure for 12 minutes, then perform a quick release. Shred the meat immediately while hot.
  2. In a large mixing bowl, combine the softened cream cheese, buffalo sauce, and ranch dressing. Use a hand mixer on medium speed until the mixture is completely smooth. Fold in the shredded chicken and half of the cheddar and Monterey Jack cheese blend.
  3. Spread the mixture into a 9x13 inch ceramic baking dish. Top with the remaining cheese blend and blue cheese crumbles. Sprinkle with smoked paprika.
  4. Bake at 375°F (190°C) for 20-25 minutes until the cheese is golden-brown and bubbly at the edges. Garnish with fresh chives and let rest for 5 minutes before serving.