Crock-pot Buffalo Chicken

10 Oct

I found a recipe that I really like: Crock-pot Buffalo Chicken. It’s super easy and you can eat it lots of different ways including: Buffalo Chicken Sandwiches, Buffalo Chicken baked potatoes, Buffalo chicken nachos, etc. I also used some of the leftovers to make a Buffalo Chicken dip that was fabulous!

Here is the rundown. Place your frozen chicken breasts in a crock-pot, sprinkle with dry ranch dressing mix, and pour on 1/2 a bottle of Frank’s Red Hot Wing Sauce. (I used a whole bottle, according to the recipe, and decided that 1/2 would have been sufficient and not as soupy.)
Cook on Low for 8 hours and shred.
Serve it up however you want! I have included the recipe for the Buffalo Chicken Dip, which turned out great!

Crock-pot Buffalo Chicken


INGREDIENTS:

4-6 Frozen chicken breasts
1 pkg. Dry Ranch Dressing mix
1/2 bottle of Frank’s Red Hot Wing Sauce
DIRECTIONS:
Place all in crock-pot and cook on low for 8-hours


Buffalo Chicken Dip

INGREDIENTS:
1 C. of prepared Crock-pot Buffalo Chicken (See recipe)

2 pkgs. cream cheese, softened
1/2 C. green onions, chopped
1 tsp. Lawry’s Seasoned Salt
1 C. Sharp Cheddar
DIRECTIONS:
1. Mix chicken, cream cheese, green onions, and seasoned salt in a bowl.
2. Spray a shallow baking dish, such as a pie plate, with non-stick cooking spray.
3. Pour mixture into the dish and top with the cheddar cheese.
4. Bake at 350 degrees for about 20 minutes, until cheese is hot and bubbly.

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