Combine the shredded chicken, cream cheese, hot sauce, ranch dressing, garlic powder and ⅔ of the cheddar cheese in the slow cooker (2qt or larger).
Cook on LOW for 1.5 hours, then stir and add the remaining cheese. Cover and cook for 30 more minutes or until hot and bubbly.
Top with the chives and crumbled blue cheese and serve with Mission Strips Tortilla Chips.
