Drain both 10 oz. cans of chicken breast and discard the liquid.
Spray the Crock Pot or Slow cooker with a nonstick spray.
Add 2 blocks of cream cheese, ranch dressing, Frank's Buffalo Sauce, drained chicken (20 oz. total), 1 & 1/2 cup of shredded cheddar cheese, salt, pepper, and garlic powder to the crockpot. Mix the ingredients together.
Top with the rest of the cheddar cheese (1/2 cup) and more cracked black pepper.
Set the slow cooker or crock pot to low and cook for about 1 & 1/2-2 hours or until the dip is hot and bubbly. Stir everything together.
Serve with Italian bread, buttered toast, crackers, carrots, and/or celery! Enjoy!