Creamy, spicy buffalo chicken dip made with tender shredded chicken, hot sauce, and blue cheese. Perfect for game day, parties, or casual snacking.

2 boneless, skinless chicken breasts (about 16 ounces)

4 ounces reduced-fat cream cheese, softened

1 cup fat-free sour cream or plain Greek yogurt

1/2 cup hot sauce

1/2 cup crumbled blue cheese

1 teaspoon white vinegar

2 scallions, thinly sliced (optional garnish)

Celery sticks and carrot sticks for dipping

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1. Place the chicken breasts in a slow cooker and add enough water or chicken broth to cover them. Cook on high for about 4 hours until tender.

2. Remove the chicken from the slow cooker and shred it using two forks. Discard the cooking liquid.

3. In a medium bowl mix softened cream cheese, sour cream, hot sauce, and white vinegar until smooth. Stir in half of the blue cheese.

4. Add the shredded chicken to the slow cooker and pour the creamy mixture over the top. Stir well.

5. Cover and cook on low for 2 to 3 hours allowing the flavors to blend.

6. Transfer the dip to a serving dish. Sprinkle remaining blue cheese and garnish with scallions.

7. Serve warm with celery sticks and carrot sticks.

For a baked version, combine cooked shredded chicken with the sauce mixture and bake at 350°F for 20–25 minutes until hot and bubbly.

Greek yogurt can replace sour cream for extra protein.

Adjust hot sauce depending on preferred spice level.