I am a fan of anything Buffalo Chicken and this recipe is no exception. With only 4 ingredients, it’s simple to make. This recipe makes ALOT of chicken so you can either freeze half or use it up in other meals. I used the extra in quesadillas, nachos, tacos, over salad, and on hamburger buns.
Just 4 ingredients!!!
Place raw chicken breasts in crock pot.
Pour hot sauce over chicken.
Sprinkle ranch dressing packet over chicken and hot sauce. Cook on low for 7-9 hours.
Place chicken in a bowl and shred with two forks.
Return chicken to crock pot. Add butter. Stir. Continue to cook on low for 1 hour to absorb sauce.
Enjoy. I put mine on hamburger bun with melted provolone cheese, ranch dressing and served with coleslaw.
Slow Cooker Buffalo Chicken (Source: emilybites.com)
3 lbs raw, boneless, skinless, chicken breasts
12 oz bottle of Frank’s Wing Sauce
1 oz packet of Hidden Valley Ranch Mix
2 TBS light butter ( I used Smart Balance)
Place the chicken breasts in your slow cooker.
Pour the bottle of wing sauce over the top of the chicken.
Sprinkle the packet of ranch mix over the top of the wing sauce.
Place the lid on your slow cooker.
Cook on low for 7-9 hours until meat shreds easily.
Remove meat and shred it using two forks.
Return shredded meat to the sauce and add the butter.
Stir to combine.
Continue to cook on low for another hour so the meat can soak up the sauce.
Serve however you like.
Nutrition for One Serving:
Yields 12 (1/2 cup) servings. WW P+: 3 per serving
175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber