I got this recipe from Melissa McGary, a coworker from The Arc. It is awesome!
2 (10 oz) cans chunk chicken, drained
2 (8 oz) pkgs cream cheese, softened
1 cup ranch dressing
3/4 cup Franks Red Hot Buffalo Sauce
1 1/2 cup shredded cheddar cheese
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended. Mix in half of the shredded cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top and cover. Cook on low until hot and bubbly.
Serve with celery sticks, chicken flavored crackers, or tortilla chips.