In a medium bowl, combine the softened cream cheese, buffalo wing sauce, ranch dressing, melted butter, garlic powder, and onion powder. Mix until smooth and well combined.
Add the shredded chicken, shredded cheddar cheese, and shredded mozzarella cheese to the bowl. Stir until all ingredients are evenly incorporated.
Transfer the mixture to a 3 to 4-quart crock pot and spread evenly.
Cover and cook on low for 2 hours, stirring halfway through to ensure even cooking and melting.
After 2 hours, the dip should be hot, bubbly, and fully melted. Stir once more before serving.
Serve warm with celery sticks, carrot sticks, tortilla chips, or crackers.