Combine the chicken broth, garlic salt, garlic powder, paprika, salt, and black pepper in a pressure cooker or slow cooker. Add the chicken and cook until fully tender and easily shredded. For a pressure cooker, cook on high for 20 minutes then allow 10 minutes natural pressure release. For a slow cooker, cook on low for 8-10 hours. Once cooked, remove the chicken to a cutting board, shred it finely with two forks, and discard the cooking liquid.

Preheat your oven to 350°F while the chicken finishes cooking. This ensures the oven reaches temperature by the time you're ready to bake the dip.

In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, sour cream, ranch dressing mix, hot sauce, and the remaining garlic salt and onion powder. Stir until smooth and well combined. I like to use a whisk here rather than a spoon—it breaks up the cream cheese faster and creates a creamier texture. Fold in the shredded chicken from Step 1 and the sliced green onion bottoms, stirring gently until evenly distributed.

Transfer the dip mixture from Step 3 into a 9x13 inch baking dish or similar size casserole. Spread it in an even layer. Top with additional shredded cheddar and mozzarella cheeses, then scatter the crumbled blue cheese evenly over the surface. Finish with the reserved sliced green onion tops.

Bake the assembled dip in the preheated 350°F oven for 20 minutes, until the cheese on top is melted, bubbly at the edges, and lightly golden. I find that the edges bubble first—that's your signal it's almost ready, so watch for the top cheese to begin browning slightly. Remove from the oven and let rest for 2-3 minutes before serving to allow the dip to set slightly.