I pre-shred several pounds of chicken at one time by cooking a 5 lb. bag in a large crockpot and then giving it a spin in my Kitchen-Aide. I freeze in ½ pound baggies and just pull two out when I want to make this dip.
In a small crockpot, place the chicken (if still frozen, let it thaw in the crockpot for a little while first before adding the other ingredients), Buffalo sauce, dressing, cheese, and cream cheese. Stir occasionally until heated through and well combined. Serve with chips and celery sticks.