2 (10oz) cans chunk chicken, drained
2 (8oz) packages cream cheese, softened
1 cup ranch dressing
3/4 cup Frank’s Red Hot sauce
1 1/2 cups shredded cheddar cheese
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.
2. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
3. Mix in 1/2 of the shredded cheese and transfer to a slow cooker.
4. Sprinkle the remaining cheese over the top, cover, and cook on LOW until hot and bubbly.
Serve with tortilla scoops, crackers and/or celery sticks. Yum!