Lightened-Up Slow-Cooker Chicken Buffalo Dip

• Two 8-ounce packages reduced-fat cream cheese, cut into small pieces
• 2 cups shredded white meat from a rotisserie chicken, skin and bones discarded
• 2 cups shredded low-fat Cheddar (about 6 ounces)
• 1 cup buttermilk
• 1/3 cup hot sauce, such as Frank's
• 1 tablespoon all-purpose flour
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup parsley leaves, chopped
• 1/4 cup crumbled blue cheese
• Celery and carrot sticks, for serving

1. Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.
2. Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted.
3. Stir until smooth and combined.
4. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.

cream cheese, white meat, cheddar, buttermilk, hot sauce, flour, worcestershire sauce, cayenne pepper, garlic, onion powder, parsley, blue cheese, celery

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lightened-up-slow-cooker-chicken-buffalo-dip.html (may not work)