We turned a favorite appetizer into a zesty and comforting slow-cooker soup! Combine cream cheese, hot sauce, chicken, onion and celery in a slow cooker, then cook until creamy and tender. Stir in even more cheese and serve with garnishes of fresh celery, pepper sauce and blue cheese crumbles for a complete dish.
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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.
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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.
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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.
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Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.
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