Slow-Cooker Buffalo Chicken Dip

Ingredients

• 1½ pounds thinly sliced chicken breast cutlets
• 3/4 cup Frank’s Red Hot Sauce (or another vinegar-based hot sauce), plus more for serving if desired
• 1 (8-ounce) package cream cheese, cut into 8 pieces
• 1 (8-ounce) container sour cream
• 2 cups shredded cheddar cheese, divided
• 1/3 cup crumbled blue cheese
• 1/4 cup scallions
• Celery sticks, baby carrots, sliced French bread, reduced-sodium tortilla chips, and/crackers, to serve

Preparation

1. In the bottom of a slow cooker, layer the chicken breast cutlets. Pour hot sauce over the chicken. Cover with lid and cook on HIGH temperature until chicken is fully-cooked, about 1 ½ hours. (The time will depend on the slow cooker; cut into the thickest piece of chicken to check for doneness.)

2. Using tongs, transfer chicken from slow cooker to a cutting board, leaving the hot sauce in the slow cooker but turning it off temporarily. When chicken is slightly cool, cut into small pieces.

3. Into the slow cooker with the hot sauce, add cream cheese, sour cream, 1 ½ cups cheddar cheese, blue cheese, and reserved chopped chicken. Cover with lid and cook on HIGH temperature for another 1 ½ hours, stirring the mixture halfway through the cooking process.

4. Stir mixture again and then top with remaining ½ cup cheddar cheese and scallions. Cover with lid and let cheese melt, about 15 minutes. Reduce the slow cooker’s heat to LOW or a WARM setting.

5. Serve the dip with crackers, chips, celery, or carrots. Either serve the dip straight from the slow cooker or ladle into a small bowl to serve as needed.