Buffalo Chicken Dip

Step 1

To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.

Step 2

Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.

Step 3

Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.

Step 4

Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.

Step 5

To bake this in the oven, you can use cooked shredded chicken breast from a rotisserie chicken, then mix all the ingredients and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

Step 6

Cook chicken covered in water or broth 15 min high pressure. Once you shred and drain set the instant pot to the slow cooker mode, combine ingredients and proceed.