by MEGHAN SPLAWN
Poach 2 large chicken breasts in a slow-cooker on high for about 1½ hours.
STEP 1
Shred the chicken. You can use a stand mixer or two forks.
STEP 2
Return the shredded chicken to the slow cooker. Add 8 oz. cream cheese, plus ranch or blue cheese dressing, hot sauce, and 3 oz. cheddar cheese and stir to combine.
STEP 3
Cover and cook on HIGH for 1 hour, stirring after 30 minutes. It’s ready when all the cheeses have melted and the dip bubbles around the edges.
STEP 4
Give the dip one final stir and sprinkle with the crumbled blue cheese. Serve with tortilla chips, corn chips, celery sticks, and carrot sticks.
STEP 5