Add shredded chicken and hot sauce to a saucepan over medium heat. Stir in cream cheese and ranch dressing. Stir until well blended and warm.
Serve with crusty bread, celery sticks, crackers, pita bread or whatever you'd like to dip in it.
Chicken: leftover cooked chicken, canned chicken or rotisserie chicken all work great. For canned chicken I prefer Costco's Kirkland brand premium chunk chicken breast.Make Ahead Instructions: the dip will keep well stored in the fridge for 1-3 days, depending on the freshness of your chicken. Reheat on the stove, or in the microwave, stirring every 30 seconds.Spicy level: Choose mild to extra-hot brands of Franks hot buffalo sauce to adjust the heat level.Crockpot: Add all ingredients to the slow cooker. Mix well and cook on low for 2 hours.Oven: Combine all ingredients in a bowl and pour mixture into a 8x8 baking dish. Top with shredded cheese, if desired and bake at 350°F for 20 minutes.