Buffalo Chicken Dip
28 oz. Can Chicken, drained
2- 8 oz. Cream Cheese
1 1/2 Cups Shredded Cheddar Cheese
3/4 Cup Hot Sauce
1 Cup Ranch Dressing
Heat chicken and hot sauce in a skillet over medium heat.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended.
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 Chicken in a Biskit Crackers, Celery, or for more of a kick- use WC Buffalo Chicken chips.