Buffalo Chicken Dip:

2 (10 ounce) cans chunk chicken, drained (I took 3 boneless /skinless chix breast & boiled them, then shredded & chopped)
2 (8 ounce) packages cream cheese, softened
1 cup Blue Chese Dressing
3/4 cup pepper sauce (such as Frank's Red Hot®) I would definately stick with Frank's brand... it was really good)
1 1/2 cups shredded Cheddar cheese


Use any kind of "Scoops" chips, crackers or celery for dipping
Directions
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and blue cheese 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.