Buffalo Chicken Dip
20 oz canned chicken
3/4 cup hot sauce (like Texas Pete)
16 oz cream cheese
1.5 cups shredded cheddar
1 cup ranch dressing
1 bunch of celery, cleaned and cut into 3" pieces
1 box chicken flavored crackers or tortilla chips
Heat chicken and hot sauce in a saucepan over medium heat. Stir in cream cheese and ranch dressing. Cook until well-blended and warm. Add in half of the shredded cheese and mix well.
Transfer to slow cooker and spread the top with remaining cheese. Cover and cook on low until bubbly. Serve with the celery sticks and crackers.