Categories: Appetizers

Ingredients

• 1 cup low-sodium chicken broth
• 1 large onion, chopped
• 1 large jalapeño pepper, finely chopped
• 1 pound boneless, skinless chicken breasts, trimmed
• 8 ounces reduced-fat cream cheese
• 1/4 cup crumbled blue cheese, plus more for garnish
• 3 tablespoons hot sauce, preferably Frank's RedHot
• Sliced scallions for garnish

Directions

1. Combine broth, onion and jalapeño in a 4- to 5-quart slow cooker. Place chicken on top. Cover and cook on High for 2½ hours. Transfer the chicken to a plate and shred with 2 forks. Cover to keep warm.

2. Drain the liquid from the slow cooker. Whisk cream cheese, ¼ cup blue cheese and hot sauce into the slow cooker. Cover and cook until hot, about 20 minutes. Stir the chicken into the cream cheese mixture. Top with scallions and more blue cheese, if desired.

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