Ingredients

• 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

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Instructions

1. 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.