Ingredients

• 2 , 10 ounce
• 0.75 cups hot pepper sauce , such as Frank's RedHot
• 2 , 8 ounce
• 1 cup light ranch dressing
• 1 cup shredded reduced-fat Cheddar cheese , divided
• 1 bunch celery , cleaned and cut into 4-inch pieces
• 8 ounces multigrain crackers

Instructions

1. 1 Gather all ingredients.
2. 2 Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes.
3. 3 Mix in 1/2 of the Cheddar.
4. 4 Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
5. 5 Serve with celery sticks and crackers.

Nutrition per serving