Start by placing your cashews in a bowl or container and covering them with water. Set aside. Note: you can soak your cashews overnight to make a creamier texture, but the recipe turns out great just soaking them for the 3 hours it takes the chicken to cook.
Place your chicken in a crock pot and pour the chicken stock in. Cook on high for 3 hours.
Once the chicken has finished cooking, place it in a bowl. Shred with two forks until all of the chicken is in small shreds.
Preheat your oven to 350 degrees.
Next, place the cashews, garlic, ranch seasoning, hot sauce and mustard in a food processor. Process until everything has reached a smooth consistency.
Add the cashew/ranch mixture to the shredded chicken. Mix well until the cashew mixture and chicken is evenly combined. Using a fork works well to mix things together evenly.
Place in a 9-inch shallow baking dish. Bake in the oven for 30 minutes.
Remove from oven and allow the dip for a few minutes.
Ok - dig in!
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