Ingredients
1
package (8 oz) cream cheese
1/3
cup Frank’s™ RedHot Original cayenne pepper sauce
3
cups shredded cooked chicken
1/2
cup chopped onion
1/2
cup chopped celery
1
carton (32 oz) Progresso™ chicken broth
1/4
teaspoon salt
1/8
teaspoon pepper
2
cups shredded Colby Jack cheese (8 oz)
Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired
Preparation
In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened. Add 1/3 cup cayenne pepper sauce; mix well using whisk.
In 3- to 4-quart slow cooker, mix chicken, onion, 1/2 cup celery, the chicken broth, salt and pepper. Stir in cream cheese mixture.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Stir in 1 1/2 cups of the shredded cheese; cover and continue cooking about 15 minutes or until cheese is melted.
Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.
