6 cups milk

3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups shredded cooked chicken (about 1 pound)

1 cup (8 ounces) sour cream

1/4 to 1/2 cup hot pepper sauce

Combine all ingredients in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours. Yield: 8 servings (2 quarts).