Mitch & Deb's Buffalo Dip

This one's from my boss & his wife - we traded it for the sausage dip recipe.  We'll be trying it out this Christmas and let you know how it goes.  I called it Buffalo dip for two reasons:  One is that the recipe looks like it probably comes out tasting a little like the buffalo sauce on spicy chicken fingers or wings (which my boss has ordered for lunch every time we've ever eaten out... for 11 years).  The other is they are from Buffalo (MN, not NY)...

• 2 (10 ounce) cans chunk chicken, drained
• 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

• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

DIRECTIONS

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. 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. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.