Smoked Method:
1. Place all ingredients (shredded chicken breasts, cream cheese, Monterey Jack, Bachans Japanese BBQ sauce, garlic parm sauce, lemon juice) in a grill-safe pan.
2. Smoke at 250°F, stirring every 30 minutes, until smooth when mixed (about 1-1.5 hours).
3. Garnish with green onion and serve hot with baguettes or chips.
Crockpot Method:
1. Place all ingredients (shredded chicken breasts, cream cheese, Monterey Jack, Bachans Japanese BBQ sauce, garlic parm sauce, lemon juice) in a crockpot.
2. Cook on low for 3-4 hours, stirring once an hour until smooth and melted.
3. Garnish with green onion and serve hot with baguettes or chips.
