June 15, 2012 in Cooking and Recipes
So I teased you last weekend on Facebook… and I’m finally ponying up. This recipe had me at hello.
I searched online after seeing Crock Pot Buffalo Chicken mentioned on a social media site. Oh man – just the sound of it makes me hungry! I found SO many variations, but decided to give this one a whirl.
3 lb. bag of frozen chicken breasts
1 bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter
Put chicken, buffalo sauce, and ranch dip mix into crock pot.
Cook on low at least 5 to 7 hours (cooking time will vary depending on fresh vs. frozen chicken).
Using mixer or two forks, pull chicken apart (or shred) and return to slow cooker.
Cook on low for an additional hour.
I documented my first efforts for you. Don’t act shocked. I take pictures of everything! Just today, my coworker Cory mentioned he had 100+ photos on his phone. I laughed and told him I had 664…. and I’m already at 665 as I write this. (…and yes, I DO clean them out often!)
- Gather all of your ingredients!
- Toss yo’ chicken in the pot (I used 1.5 pounds)
- Dump in the buffalo sauce (I used 1/2 a bottle) and dry ranch dressing mix (again… 1/2 a packet)
- Chicken shown after cooking 4 hours (mine was falling apart after just 4 hours!)
- I dropped my chicken in my KitchenAid mixer, turned it on for about 20 seconds…
- Voila! Shredded chicken!
- Tossed it back in the pot with the butter for another hour to soak up lots mo’ buffalo sauce.
I’m not kidding, this will MELT in your mouth! Oh so delightful. I had a buffalo chicken wrap one day, but then I started making nachos and it was happily ever after. For leftovers, I liked to drizzle a little more buffalo sauce on the top. Mmmmm good. You’ll seen in the photos below that I also added a touch of ranch. Heavenly!
If you give this recipe a try, please let me know what you think! I hope you love it as much as I did!
Have a great weekend everyone!
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