Place the drained chicken chunk meat, cream cheese, Greek yogurt, ranch dressing powder, hot sauce, and ½ cup shredded Cheddar cheese into the pot of the crockpot.
Turn the setting to 3 hours on low heat.
Halfway through the cooking time, grab a fork and mix all ingredients. By this time, the cream cheese should be soft. Make sure everything is well combined, and try not to smear too much on the sides of the pot.
Make sure to check the dip once in a while. Not all crockpots are created equal, and some may cook faster than others. 15 minutes before the cooking time is over, or when you see it bubbling, add the remaining ½ cup shredded Cheddar. Continue cooking until the cheese is melted.