1. SEASON chicken breasts on both sides with a generous amount of salt and pepper. Place chicken breasts in a heat-safe vacuum sealed bag. Fill large saucepot with enough water to submerge chicken. Heat to 150°F, then add vacuum sealed chicken. Cook 90 minutes.
  2. ONCE cooked through, shred the chicken with two forks. Mix together chicken, cream cheese, RedHot Sauce, ranch and blue cheese in a 1-quart baking dish.
  3. BAKE 20 minutes in preheated 350°F oven or until mixture is heated through. Serve with tortilla chips or crackers of choice.