Want to skip cooking the chicken in the slow cooker to save on time? Just add around 3 ½ cups chopped chicken from a rotisserie chicken plus the ¾ cup hot sauce and start with number 3 in the recipe directions. With the inclusion of both blue cheese and hot sauce, the dip is on the salty side; it works best to serve with reduced-sodium tortilla chips and crackers. If you have one, use a smaller-sized slow cooker (around 2 ½ quarts) for this recipe; then place it on the warm or low setting and let everyone dip directly into it to eat.
In the bottom of a slow cooker, layer the chicken breast cutlets. Pour hot sauce over the chicken. Cover with lid and cook on HIGH temperature until chicken is fully-cooked, about 1 ½ hours. (The time will depend on the slow cooker; cut into the thickest piece of chicken to check for doneness.)2.
Using tongs, transfer chicken from slow cooker to a cutting board, leaving the hot sauce in the slow cooker but turning it off temporarily. When chicken is slightly cool, cut into small pieces.3.
Into the slow cooker with the hot sauce, add cream cheese, sour cream, 1 ½ cups cheddar cheese, blue cheese, and reserved chopped chicken. Cover with lid and cook on HIGH temperature for another 1 ½ hours, stirring the mixture halfway through the cooking process.4.
Stir mixture again and then top with remaining ½ cup cheddar cheese and scallions. Cover with lid and let cheese melt, about 15 minutes. Reduce the slow cooker’s heat to LOW or a WARM setting.5.
Serve the dip with crackers, chips, celery, or carrots. Either serve the dip straight from the slow cooker or ladle into a small bowl to serve as needed.