Buffalo Chicken Dip

Ingredients
2x 10 oz. cans of chunk chicken, drained
2x 8 oz. packages of cream cheese
1 cup of ranch dressing
3/4 cup of Frank's Red Hot Pepper Sauce
1.5 cups of shredded cheddar cheese
1 stalk of celery
1 box of crackers

Preparing
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.