- 6 cups half-and-half
- 3 (10.75 ounce) cans condensed cream of chicken soup
- 4 cups shredded cooked chicken breast
- 1 cup sour cream
- 1 cup hot pepper sauce, or to taste
- 4 carrots, diced
- 3 celery stalks, diced
- 3 potatoes, peeled and cubed
- 5 ounces crumbled blue cheese
- Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.