Add the chicken broth, chopped onion, and chopped jalapeño to the slow cooker and stir lightly.

Place the chicken breasts into the liquid, making sure they are mostly submerged.

Cover and cook on LOW for 3 hours, until the chicken is fully cooked and tender.

Remove the chicken and shred it using two forks.

Return the shredded chicken to the slow cooker.

Add the cream cheese cubes, blue cheese crumbles, and hot sauce.

Stir everything together gently.

Cover and cook for another 20–30 minutes, stirring once or twice, until the dip is creamy and fully melted.

Taste and adjust hot sauce if desired.

Garnish with sliced green onions before serving.