2 cans (10-oz each) chunk chicken, drained
2 bricks (8-oz each) cream cheese, softened
1 cup ranch dressing
3/4 cup hot pepper sauce (ie Frank's)
1 1/2 cups shredded cheddar cheese
1 bunch celery, cleaned and cut into 4-inches pieces, for serving
1 box (8-oz) chicken-flavored snack crackers, for serving
Fritos or tortilla chips, for serving
Place chicken and hot sauce in a skillet and heat through. Stir in the cream cheese and ranch dressing; cook, stirring, until blended and warm. Mix in half the shredded cheese. Transfer mixture to slow cooker. Sprinkle the remaining cheese over the top, place lid on cooker and cook until hot and bubbly.
Serve dip with the celery and crackers or chips.