A low maintenance, creamy (with a little bit of a kick) dip to dive into this weekend!
1 pound thin boneless skinless chicken breasts
¼ cup chicken broth
2 - 4 Tbsp. Sriracha sauce
2 Tbsp. Bellisari’s Blue Cheese Honey & Shallot Spread
1 tsp. hot sauce (optional - more or less depending on preferred spice level)
8 oz. cream cheese, softened
1 cup shredded cheese (I used white cheddar)
Place chicken in slow cooker. Whisk broth, Sriracha, honey and optional hot sauce. Pour mixture over chicken. Cover and cook on high for 2-3 hours or low for 4-6.
Shred fully cooked chicken. Add softened cream cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread and cheese. Stir until smooth. Return cover and let heat on high for an additional 20-30 minutes. Serve with tortilla chips or veggies.
(I cooked the chicken on high for 2.5 hours in my 2 quart slow cooker with another 20 minutes on high after cream cheese and cheese were added.)