Ingredients

• 2 (10 ounce) cans chunk chicken, drained

• ¾ cup hot pepper sauce (such as Frank's RedHot®)

• 2 (8 ounce) packages cream cheese, softened

• 1 cup ranch dressing

• 1 ½ cups shredded Cheddar cheese

• 1 bunch celery, cut into 4-inch pieces

• 1 (8 ounce) box chicken-flavored crackers

Description

1. Gather all ingredients.

2. Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

3. Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

4. Cover and cook on Low until dip is hot and bubbly, about 35 minutes.

5. Serve with celery sticks and crackers.