I have a newfound love for Buffalo sauce, even though it sets my mouth on fire every single time. I found this recipe on Emily Bites and I had all the ingredients. The only thing I didn’t have was milk to tame the hotness. But it burned so good. ha!
How good does that look?
– 1 packet of ranch seasoning
– Boneless, skinless chicken breasts (I used 6, about 32 oz.)
– 1 bottle of Frank’s Buffalo sauce (12 oz.)
– 2 tablespoons butter
– Optional: blue cheese dressing, blue cheese crumbles or ranch
Throw all the chicken, the Buffalo sauce and the packet of ranch seasoning into the crockpot. Cook it on high for 4-5 hours, or on low for double that.
After 4.5 hours, the chicken should be falling apart. I didn’t have to pull it out of the crockpot to shred it. I just used a pair of tongs to shred it in the crockpot. All the sauce should have been absorbed into the chicken, but it’s also saucy.
Turn the crockpot down to low if you’ve had it on high. Put in the two tablespoons of butter and cook for another half an hour.
Then serve! You can try it on a tortilla for a buffalo chicken wrap.
Or put it on a bun with the blue cheese crumbles and blue cheese dressing. Try throwing some of the chicken in with mac and cheese for buffalo chicken mac and cheese too.
This recipe gave me three tupperwares full of chicken. I had two smaller containers that had two portions each and one large container that has at least six more.