Buffalo Chicken Dip
Ingredients:

2 8-oz packages cream cheese, softened
2 12-oz cans of chunk chicken
1 cup ranch dressing
1 package shredded cheddar cheese (about 2 cups)
Frank’s Red Hot Sauce (do NOT use Tabasco!)
Scoops tortilla chips

Turn your crock pot on to high. Add the softened cream cheese to the crock pot. Let the cream cheese warm up a bit to make it easier to mix. Then add the chicken, dressing, and cheddar cheese to the crock pot and stir together.
Let the mixture melt together before adding the hot sauce. Begin adding Frank’s about 1/2 cup at a time until it reaches the desired heat (I usually put about 2 cups in mine).
Allow the dip to melt together until it becomes creamy, about an hour total. This might differ depending on your crock pot. Just watch it, stir, and sample as often as necessary. 

* I found this recipe on the internet and I substituted store canned chicken for home canned chicken. It turned out delicious! Easy to double as well.