1 (10 ounce) cans chunk chicken, drained
1/3 cup pepper sauce (HEB Flyin Saucy Medium)
1 (8 ounce) packages cream cheese, softened
½ cup Ranch dressing
¾ cup shredded Cheddar cheese
Pico de gallo
Heat chicken and hot 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 1/2 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.
Top with pico and serve with celery sticks and crackers.
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