Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- Salt and black pepper (to taste)
- ½ cup chicken broth
- 3 stalks celery (very finely chopped)
- 2 packages cream cheese, 8 ounce size
- ¾ cup mild hot sauce
- 1 small jalapeno pepper (finely minced)
- 6 ounce crumbled blue cheese (divided)
- 1 cup Mozzarella cheese (finely shredded)
To Serve:
- 3 green onions (tops sliced (optional))
- 1 small jalapeno (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.
Notes
optional pressure cooker instructions above.