Put the chicken in a large pot. Cover with water or chicken broth. Bring to a boil and cook for 15-20 minutes or until the chicken is cooked through.
Use tongs to remove chicken from the pot. You can save the water/broth for making a stock if you'd like.
Put the chicken on a cutting board and let it sit until cool enough to handle.
Preheat oven to 350°F/180°C.
Using two forks, or a fork and your hands, pull the chicken apart into shreds. You can make the shreds as thick or thin as you like, but think about what would work best for scooping onto a chip. [Alternatively I'm told you can put the hot chicken into a food processor and pulse it to get a good result]
In a large bowl mix together the cheddar, buffalo sauce, ranch dressing, and cream cheese. Try to mix it as well as you can so you don't have giant lumps of cream cheese.
Add the shredded chicken to the bowl and stir until well coated.
Transfer the mixture to a 9x13" pan.
Bake uncovered for 30 minutes, or until bubbling.
Let cool just slightly, then serve warm with chips.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/08/06/buffalo-chicken-dip/