We have gotten pretty creative the last few weeks with our limited kitchen abilities. One of the things I have grown to love is the Crock Pot. Most people associate a Crock Pot with warm hearty meals in the winter. I am here to tell you that the Crock Pot is just as good in the summer. Hello no oven heat. I made Slow Cooker Philly Cheesesteak sandwiches last week. Now I have some good old buffalo chicken sandwiches.
This recipe is so easy. You simply put some chicken breast into the slow cooker with buffalo sauce. We used Frank's. You could the chicken for 4-8 hours depending on your settings. Then you shred the chicken and mix with a bit of butter and ranch seasonings. That's all. We had sandwiches but this would also be great for a pizza topping or nachos. The really are so many possibilities. This recipe feeds a crowd. Mr. J and I had plenty of leftovers which was just what we were going for.
Our kitchen still needs a lot of finishing details but we are pretty much back up and running. That doesn't mean I am going to give up on our Crock Pot meals though. They are too good and easy to not have at least once a week.
Easy Slow Cooker Buffalo Chicken
Prep Time: 10 minutes
Cook Time: 5 hours, plus
Keywords: slow-cooker entree chicken Super Bowl
Ingredients (serves 6)
- 3 lbs boneless, skinless chicken breast
- 1 12 oz bottle Frank's Buffalo Sauce
- 1 package Hidden Valley Dry Ranch Mix
- ½ stick of butter
Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours or high for 4-5 hours.
Remove the chicken from the crock pot and shred it, using two forks.
Add the shredded chicken back to the crock pot, add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. Cook for another 15-30 minutes.
Serve on a roll and your choice of cheese. We prefer blue cheese.
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