Slow Cooker Buffalo Chicken Dip - cooking recipe

Ingredients

2 (8 ounce) skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
1 (8 ounce) container sour cream
1/2 cup Buffalo wing sauce (such as Frank's(R) Red Hot)
1/2 cup shredded sharp Cheddar cheese

Preparation

Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.