Ingredients
- 2 (10 oz) cans chunk chicken, drain it
- 3/4 cup hot pepper sauce (FRANK'S)
- 2 (8 oz) packages of cream cheese, softened
- 1 cup ranch dressing
- 1 1/2 cups shredded cheddar
Steps
- Heat chicken and hot pepper sauce in a skillet over medium heat, should take about 3-5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, another 3-5 minutes.
- Mix in the cheese and transfer into slow cooker.
- Cover and cook on low until hot and bubbly, about 35 minutes.
- Serve with anything!