Lightened-Up Slow-Cooker Chicken Buffalo Dip

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Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces) 

1 cup buttermilk 

1/3 cup hot sauce, such as Frank's RedHot

1 tablespoon all-purpose flour 

1 teaspoon Worcestershire sauce 

1 teaspoon garlic powder 

1 teaspoon onion powder 

3/4 teaspoon cayenne pepper 

1/2 cup fresh parsley leaves, chopped 

1/4 cup crumbled blue cheese 

Celery and carrot sticks, for serving

Celery and carrot sticks, for serving