Slow Cooker Spicy Buffalo Chicken Dip
2 lbs boneless, skinless chicken breasts * salt and black pepper, to taste * ½ cup chicken broth * 3 stalks celery, very finely chopped * 2x 8oz. packages cream cheese * ¾ cup Frank’s hot sauce * 1 small jalapeno pepper, finely minced * 6 oz crumbled blue cheese, divided * 1 cup mozzarella cheese, finely shredded * 3 green onions, tops sliced (optional) * 1 small jalapeno, sliced (optional)
Garnish - celery stalks,carrot sticks
Season the chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled 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. Thirty (30) minutes before the dip is finished cooking, remove the lid from the slow cooker and shred chicken using two forks. Note that you may need to add additional chicken broth before serving to achieve desired consistency. Add in the shredded mozzarella cheese and stir to combine. Put the cover back on and continue cooking until the cheese is completely melted. Remove the lid and garnish the dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.