Season chicken breasts with salt and black pepper, to taste
2 lbs. boneless, skinless chicken breasts, salt and black pepper
Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese (or cheddar) to the crock of a 5 or 6-quart slow cooker.
3 stalks finely chopped celery, 2 8 oz. packages cream cheese, 1 cup buffalo sauce, 1 whole jalapeno pepper, 6 oz. blue cheese crumbles, divided, celery, carrots, or crackers/bread for dipping
Cover and cook on high for 3-4 hours or 6-7 hours on low
30-45 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted
1 cup shredded mozzarella
Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks or crackers.
1/2 cup chopped green onion
Tip: You may need to add additional chicken broth before serving to achieve desired consistency.
Time Saver Idea: This can be made with precooked chicken or ready to serve chicken and then you will only need about a 30-45 minutes in the crockpot. I have used the left over chicken from the night before, shred it and toss it in.