2 cans chunk chicken drained
2 packages cream cheese softened
1 cup Ranch dressing
3/4 cup pepper sauce such as Frank’s Red Hot – I like the Buffalo Wing Sauce
1 1/2 cups shredded cheddar cheese
1 bunch celery
1 box chicken-flavored crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
If cooking in the oven, add to a 450-degree oven for 10-15 minutes.
Serve with celery sticks and crackers.