2 to 2 1/2 pounds bone-in, skinless chicken thighs
1 onion, peeled and quartered
2 stalks celery, quartered
2 cups cooked, shredded chicken thighs (cooked as above or from a rotisserie chicken)
One 8-ounce package cream cheese, softened
4 ounces sharp Cheddar cheese, grated
4 ounces pepper Jack cheese, grated
One 1-ounce packet ranch dressing powder
1/2 cup hot sauce, such as Frank's original
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