2poundsboneless skinless chicken breasts or thighs
Salt and black pepper(to taste)
½cupchicken broth
3stalkscelery(very finely chopped)
2 packagescream cheese, 8 ounce size
¾cupmild hot sauce
1smalljalapeno pepper(finely minced)
6ouncecrumbled blue cheese(divided)
1cupMozzarella cheese(finely shredded)
To Serve:
3green onions(tops sliced (optional))
1smalljalapeno(sliced (optional))
Instructions
Season chicken breasts with salt and black pepper, to taste. Add chicken, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 ounces blue cheese to the crock of a 5 or 6-quart slow cooker.
Cover and cook on high for 3-4 hours or 6-7 hours on low.
30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Cover and continue cooking until cheese is completely melted.
Garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired.
Serve warm with celery stalks and carrot sticks or in a bread bowl.