Place the chicken breasts in your crockpot and sprinkle them with paprika, salt, garlic powder, and onion powder, distributing the seasonings evenly on all sides. Pour the hot sauce over the top, ensuring the chicken is well coated. Cover and cook on high for 2-3 hours or on low for 4-6 hours, until the chicken is completely cooked through and easily shreds with a fork. The low and slow cooking method allows the flavors to infuse into the chicken while keeping it moist and tender.

Remove the cooked chicken from the crockpot and shred it using two forks or your hands, then return it to the pot with all the hot sauce liquid. Add the cottage cheese, Greek yogurt, and 3/4 cup of shredded cheddar cheese, stirring constantly until everything is combined and the cheese is mostly melted. I find that starting with these creamy base ingredients while the chicken is still warm helps them integrate smoothly and creates a silky texture. The cottage cheese adds protein and richness while the Greek yogurt keeps the dip tangy and light.

Top the dip with the remaining 1/2 cup of shredded cheddar cheese and cover the crockpot to keep it warm until serving. Leave the crockpot on the warm setting if available, or on low heat to prevent the dip from cooling down. Serve directly from the crockpot with celery sticks, carrot sticks, tortilla chips, or crackers for dipping.