Instructions

1. 1

   For the shredded chicken, put the chicken in a slow cooker and pour in enough water or chicken broth to fully submerge it. Set the cooker on high and let it cook for 4 hours. Once done, take the chicken out and shred it using two forks, discarding the liquid.

2. 2

   In the meantime, blend the cream cheese, sour cream, vinegar, and hot sauce together until the mixture is creamy and well combined. Stir in half of the blue cheese.

3. 3

   Add the shredded chicken to the slow cooker along with the cream cheese mixture, ensuring everything is thoroughly mixed. Return the mixture to the slow cooker and set it on low for 2 to 3 hours.

4. 4

   Once ready, transfer the dip to a serving platter and sprinkle the remaining blue cheese on top. Finish by garnishing with chopped scallions. Serve while hot.

5. 5

   Alternatively, you can use a rotisserie chicken. Remove the breast meat from the bones, discarding the skin, and shred the meat. Keep the leftover chicken for another meal.

6. 6

   Preheat your oven to 350°F. In a large mixing bowl, combine the shredded chicken with the cream cheese, sour cream, vinegar, and hot sauce until the mixture is smooth. Mix in half of the blue cheese, then transfer everything into a baking dish. Bake in the preheated oven until heated through, approximately 20 to 25 minutes.

Nutrition Information

Notes & Tips

• Variations: If you don't like blue cheese, you can swap it for cheddar or mozzarella cheese.
• You can cook the chicken breast in the Instant Pot covered in 1 1/2 cups water or broth 15 min high pressure. Once you shred and drain set the instant pot to the slow cooker mode, combine the ingredients and proceed with above directions.
• You can cook the chicken breast in the Instant Pot covered in 1 1/2 cups water or broth 15 min high pressure. Once you shred and drain set the instant pot to the slow cooker mode, combine the ingredients and proceed with above directions.