This is a creamy, tangy, and crowd-pleasing Buffalo chicken dip that tastes just like Buffalo wings—served hot and perfect for parties or game days!

2 cans chunk chicken, drained

3/4 cup hot pepper sauce (e.g., Frank’s RedHot)

2 packages (8 oz each) cream cheese, softened

1 cup ranch dressing

2 cups shredded cheddar cheese, divided

Celery pieces, for serving

Chicken-flavored crackers, for serving

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In a skillet over medium heat, combine drained chicken and hot sauce. Cook for 3–5 minutes until heated through.
Stir in softened cream cheese and ranch dressing. Mix until well blended and warm, about another 3–5 minutes.
Mix in 1 cup of shredded cheddar cheese until melted and combined.
Transfer the mixture to a slow cooker. Sprinkle the remaining 1 cup of cheddar cheese on top.
Cover and cook on Low for about 35 minutes, until bubbly and hot.
Serve immediately with celery sticks and chicken-flavored crackers.