How to Make It
Heat oil in a small nonstick skillet over medium-high. Add onion and bell pepper, and cook, stirring often, until vegetables are tender, 4 to 5 minutes.
Combine onion mixture, chicken, cream cheese, Monterey Jack cheese, Sriracha, and honey in a 2- to 3-quart slow cooker. Cover and cook on LOW 2 1/2 hours. Stir mixture, and sprinkle with Cheddar cheese. Cover and cook on LOW until Cheddar melts, about 30 minutes. Add chives, and stir until mixture is thoroughly combined. Garnish with additional chives, if desired. Serve with tortilla chips, celery sticks, or corn chips.