Begin by boiling fresh chicken breasts in a large pot filled with water, adding chicken base, salt, and pepper for flavor. Cook them on medium-high heat for about 20-25 minutes or until the chicken is fully cooked and no longer pink in the center. Once done, remove the chicken, let it cool slightly, and shred with two forks.

In a mixing bowl, combine the shredded chicken with Frank's hot sauce and stir thoroughly to coat the chicken evenly. Allow this mixture to sit for 5-10 minutes.

In a separate pot or a crock pot, mix the softened cream cheese and homemade ranch dressing together until smooth.

Add the seasoned chicken and hot sauce mixture into the creamy ranch blend, stirring it all together until fully combined.

If using an oven, preheat it to 350°F (175°C). Transfer the dip mixture into a baking dish, and sprinkle shredded mozzarella cheese generously over the top. Bake for 30-45 minutes.

Once cooked, remove your spicy buffalo chicken dip from the oven or crock pot and let it rest for a few minutes. Serve it warm alongside tortilla chips, celery sticks, or crackers.