Ingredients:
4-5 chicken breasts
2 - 8 oz. cream cheese
4 cup Monterey jack cheese (or a Mexican blend containing Monterey jack)
16 oz. ranch dressing
12 oz. Frank's red hot sauce

Directions:
Boil chicken until tender. Shred chicken into small strips.
In crock pot, melt all other ingredients and add chicken.
Simmer on low.

Comments:
This is my favorite dip. I'm posting it here because I had two requests for the recipe tonight, and someone smarter than I suggested I share it here.

I'm not so sure you need quite that much chicken. I tend to use less. Note that the Frank's is *not* the buffalo Frank's sauce. I've only used the original. This is somewhat confusing because it's called "buffalo dip" and the buffalo sauce appears to come in 12 oz., while I've been having trouble finding the original in that size.

About shredding the chicken--if you aren't familiar with doing this, google "how to shred chicken" and you will find some good methods using two forks. I tend to use one fork and drag it across the chicken breast with the grain of the meat, if there is such a thing, and then sometimes against. It takes just about forever, but I'm fairly picky, so I probably spend too long shredding it into bits. As Lisa (my neighbor) said, she didn't even know there was chicken in the dip. It's probably faster with two forks. I'll have to give that a go.