1. Place chicken breasts in a medium-size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees F on an instant-read thermometer. Remove chicken to a plate to cool. Shred with 2 forks.
2. Place shredded chicken and hot sauce in a medium-size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.
3. Place in a crock; sprinkle remaining cheese on top. Serve warm (reheat in microwave if needed) with crackers.