Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.
Recipe Notes
*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.