1 roasted chicken, cooked (I got the ready to eat ones from the supermarket)
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
Celery, Bread, Tortilla Chips, for dipping
1. Shread chicken into pieces (or cook chicken and then shread)
2. Heat chicken and hot sauce in skillet until cooked through
3. 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.
4. Sprinkle the remaining cheese over the top, cover, and cook on Low 
setting until hot and bubbly.
*This can also be cooked heated through and served without using the slow cooker.
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