2 (10 oz) cans chunk chicken, drained
2 (8 oz) pkgs cream cheese, softened
1 cup ranch dressing
¾cup pepper sauce
1 ½ cups shredded cheddar cheese
1 bunch celery, cleaned and cut into 4-inch pieces
1 (8 oz) 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. Serve with celery sticks and crackers.