GETTING READY

1. Mix seasoning with water and set aside.

2. In Crock pot, place chicken breasts and pour seasoning water mixture on top. Cook on HIGH for about 4 hours or until the internal temperature of chicken reaches 165 degrees F. Remove chicken and let cool.

3. Shred chicken into bite-sized pieces and set aside.

MAKING

For Hot Pepper Sauce

4. In a saucepan, place melted butter, add chopped onion and minced garlic. Saute over low heat until vegetables are clear.

5. Remove pan from heat and add hot pepper sauce. Into a pint-sized jar, pour the mixture and add chives. Put lid on jar and shake until sauce is combined. Set aside.

For Blue Cheese Mixture

6. In a medium sized bowl, combine sour cream, mayonnaise, and crumbled blue cheese. Use a mixer on medium speed to combine. Set aside.

FINALIZING

7. In a large bowl, mix shredded chicken, hot pepper sauce mixture, blue cheese mixture, and shredded Cheddar cheese.

8. Place mixture back into the Crock-Pot and cook on LOW for 1 hour or until cheeses are melted and flavors are combined.

SERVING

9. Ladle dip into bowl, garnish with green onion and serve with celery sticks, carrot sticks, crackers, and bread sticks.

TIPS

This recipe makes enough for a party dish, which can be kept warm in the Crock-Pot.