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

In a separate bowl, combine the softened cream cheese, sour cream, white vinegar, and Frank's Red Hot sauce. Whisk until smooth. Stir in half of the crumbled blue cheese.

Transfer the sauce mixture to the slow cooker with the shredded chicken, mixing well to combine. Cook on low for an additional 2 to 3 hours, stirring occasionally, until heated through and bubbly.

Once heated, transfer the dip to a serving dish. Top with the remaining blue cheese crumbles and sliced scallions, if desired. Serve hot with celery sticks, carrot sticks, or tortilla chips.

Preheat your oven to 350°F (175°C). For convenience, use a store-bought rotisserie chicken. Remove the breast meat, discard skin and bones, and shred the chicken. You'll need about 2 cups of shredded chicken.

In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, white vinegar, and Frank's Red Hot sauce. Mix until thoroughly combined and smooth. Stir in half of the crumbled blue cheese.

Transfer the mixture to an oven-safe baking dish. Bake for 20 to 25 minutes, or until the dip is hot and bubbly around the edges.

Remove from the oven, top with the remaining blue cheese crumbles and sliced scallions (if using). Serve immediately with your favorite dippers.