Combine the cream cheese, buffalo sauce and ranch dressing in a 4-quart crockpot.

Cover and cook on low for 1 hour, stirring once, until the cream cheese melts completely and the mixture looks smooth with no lumps.

Stir in the shredded chicken and 1 cup of the cheddar.

Cover and cook on low for another 30 to 45 minutes, until it is hot throughout and bubbling gently at the edges.

Sprinkle the remaining cheddar over the top, cover, and cook 5 more minutes until melted.

Serve warm with celery sticks and tortilla chips.