Preheat the oven to 400°F (200°C).

In a medium skillet over medium heat, combine shredded chicken with Frank’s RedHot Original Hot Sauce. Cook for about 5 minutes until heated through.

Add softened cream cheese and ranch dressing. Stir continuously until cream cheese is fully melted and combined, about 3-4 minutes.

Fold in half of the shredded cheddar and Colby Monterey Jack cheeses. Stir thoroughly until melted and transfer to a greased baking dish.

Sprinkle the remaining cheeses generously over the top.

Bake for 15-20 minutes until bubbling and golden brown.

Let it cool slightly. Garnish with chopped green onions or parsley. Serve warm with tortilla or pita chips.

For slow cooker: mix all ingredients and cook on low for 2-3 hours. For Instant Pot: combine and pressure cook on high for 10 minutes. For air fryer: air fry at 350°F (175°C) for around 10 minutes.