Ingredients:
2 (10 ounce) cans chunk chicken, drained (I used 3 boiled chicken breasts)
3/4 cup pepper sauce (I used Texas Pete Chicken wing sauce from Safeway)
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
1 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded (I didn't have this so I used
more cheddar)
crackers, chips, or veggies

Directions:
In a large skillet over medium heat, mix chicken and hot sauce until heated through.  stir in cream cheese and ranch dressing.  Cook, stirring occasionally, until well-blended and warm.  Mix in half of the Cheddar and Monterey Jack shredded cheese, stir until uniform.  Transfer the mixture to your trusty crock pot.  Sprinkle
the remaining cheese, cover and cook on low until hot and bubbly- about 30 minutes.  Serve with your choice of celery, crackers or whatever you choose.  Enjoy!