Cook and shred the chicken. I like to cook my chicken in the Instant Pot, but you can also boil the chicken for 10-15 minutes depending on the size of the breasts. For the Instant Pot, cut your chicken breasts into strips or pieces. Pour 1/4 cup of broth or water into the Instant Pot then add the chicken. Sprinkle ranch seasoning on the chicken (if you are using it) and give it a stir. Put the lid on the Instant Pot, put the dial to seal, and set it to manual between 11-13 minutes. When finished, cut into a piece of chicken to make sure it's cooked through. When finished cooking, drain the chicken in a colander, let it cool then shred it by hand or with a knife and fork.
Put the shredded chicken in a large bowl, add the mayonnaise, hot sauce, and salt, and stir until well coated.
Coat a baking dish with cooking spray and transfer the chicken mixture to the dish. Bake on 350 degrees for 20-23 minutes or until it is a little bubbly and the edges are golden brown.
Let dip cool to room temperature or until it is cool enough to handle.
Place crackers on a serving platter and add a scoop of chicken dip to each cracker.
Top each bite with a slice of jalapeno and serve.
