Step 1

Preheat your smoker to 200°.

Step 2

Season the chicken breasts liberally with the salt, pepper, and 1 tablespoon of the buffalo seasoning. Take your cream cheese, place it on parchment paper, and cut cross-hatches in them about 1/2 inch deep. Sprinkle with the other tablespoon of buffalo seasoning. Place both on the smoker and let smoke for 1 hour.

Step 3

Put the chicken breasts in a grill-safe dish, and pour in the chicken broth and hot sauce, and cover tightly with tin foil. Remove the cream cheese from the smoker and set aside.

Step 4

Turn the Traeger up to 300° and let the chicken cook for another 30 minutes.

Step 5

Remove the chicken from the Traeger, and shred with two forks. Reserve the liquid in the bottom and mix it in with your shredded chicken. Toss in the cream cheese, buffalo sauce, and 2 cups of the shredded cheese. Mix to combine. Top with the remaining shredded cheese.

Step 6

Turn the Traeger down to 220° and place the baking dish back on for 20-25 minutes, or until the cheese is fully melted and bubbly. If you like a little browned cheese on top, crank it up to 350-400° during the last 10 minutes or so.

Step 7

Serve with something to scoop it with, such as celery sticks, carrot sticks, pita bread, crackers, etc. Garnish with bleu cheese or ranch dressing.