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Gather all ingredients.
Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes.
Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
Mix in ½ of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
Serve warm with celery sticks and crackers for dipping.