California Pizza Kitchen’s BBQ Chicken Pizza Dip

Sprinkle chicken with salt and pepper. Cook for 4 hours in slow cooker set on low. Shred chicken once cooked.

In a small bowl, beat the cream cheese until smooth. Add sour cream and barbecue sauce and mix until smooth. Add the mixture to the slow cooker and stir in the mozzarella and smoked Gouda. Cook for 2 hours until hot and bubbly.

Top with bacon and cilantro and serve with chips, bread or pita chips.

If you’d like extra browning, place in an oven proof dish and top with extra cheese and place under the broiler until the cheese has melted and is browned.

Note: You may also bring the chicken to boil in a pot of water seasoned with salt and pepper and then simmer until done, approximately 15 minutes. Then place everything into an oven proof dish and bake for approximately 30 minutes.

Recipe slightly adapted from Oh, Sweet Basil.