To make the shredded chicken, place boneless skinless chicken breasts in the slow cooker and add enough water or chicken broth to cover. Cook on high for 4 hours. Remove and shred with two forks, then discard the liquid.

Meanwhile, combine the cream cheese, sour cream, white vinegar, and Frank's RedHot sauce together in a bowl until smooth. Add half of the crumbled blue cheese.

Transfer the shredded chicken to the slow cooker. Add the cream cheese mixture, mixing well. Return to the slow cooker and cook on low for 2 to 3 hours.

Transfer the dip to a serving dish and top with the remaining blue cheese. Garnish with scallions, if desired. Serve hot with celery and carrot sticks.

Buy a rotisserie chicken. Remove the breast meat from the bones, discard the skin, and shred the chicken. Save the rest of the chicken for another recipe.

Preheat the oven to 350°F (175°C). Place the shredded chicken in a large bowl. In a separate bowl, mix the cream cheese, sour cream, white vinegar, and Frank's RedHot sauce together until smooth. Add half of the crumbled blue cheese to the mixture.

Combine the chicken and cream cheese mixture in a baking dish. Bake at 350°F (175°C) until hot and bubbly, about 20 to 25 minutes. Top with remaining blue cheese and scallions, if desired, before serving.