• 2 cans chicken, canned (10 oz) drained
• 2 pkgs. Cream cheese (8 oz)
• 1 cup ranch salad dressing
• 3/4 cup hot sauce
• 1 1/2 cups cheddar cheese, shredded

1. Heat in slow cooker for 30 minutes.
2. We like to serve with tortilla chips.

This recipe is from my sister-in-law in Lousville. It is a new favorite of ours! A little spicy but tasty.