In a 2 quart or larger slow cooker add the shredded chicken, cream cheese, dry ranch mix, garlic powder, shredded cheese, and buffalo sauce.
Stir well to combine.
Cover the crockpot and cook on low for 1-2 hours until hot and bubbly.
OVEN BAKED METHOD:
Serve dip with your favorite chips, crackers, and vegetables.
Preheat the oven to 375 degrees.
In a large bowl mix together the softened cream cheese, shredded chicken, ranch mix, garlic powder, shredded cheese, and buffalo sauce.
Pour the dip into a 9x9 inch baking dish. Bake in preheated oven for 20-25 minutes, until hot and bubbly.
NOTE: This dip can be made ahead! You can assemble it, and place in an airtight container for up to 3 days before serving. When ready to cook, pour the dip into an oven safe dish and spread out evenly, cook as directed until hot and bubbly.