Boil chicken until white all the way through.

Preheat oven to 350°F.

Shred chicken. Two forks work best, but a food processor would suffice. Be careful not to make chicken for the dip too fine. Put half in a medium sized bowl and put the other half in a small baking dish.

Heat fryer and deep fry hashbrowns. Pat dry when cooked. (follow package directions if you do not have a fryer)

Mix cream cheese, ranch and hot sauce with chicken in baking dish. Bake for 10-15 minutes.

Add 8 ounces cheddar cheese to mixture and bake another 5-10 minutes until cheese is melted. Turn off oven, stir and set in oven until ready to serve.

Add hashbrowns to chicken in bowl. Add taco seasoning and mix well.

Use chicken and hashbrowns with other fixings to make tacos. Eat dip with tortilla chips or added to tacos.