Shredded Buffalo Chicken for Sandwiches in the Crockpot
Description
It takes only 10 minutes to prepare the sauce and ingredients to make this delicious, hot and spicy chicken. Your crockpot does the rest of the work for you.
Ingredients
12 oz. jar Red Hot Buffalo Sauce
2 T. Hidden Valley Ranch Dressing Mix
5 chicken breasts, about 2 1/2-3 lb. (frozen is fine)
2 T. butter
8 ranch-type rolls or your favorite
8 slices Cheddar cheese
bottled Blue Cheese or Ranch Dressing
shredded lettuce or chopped celery
Directions
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Pour hot sauce in a saucepan; and add 2 tablespoons powdered Ranch mix; stir well to combine.
Heat on the stove until bubbly.
Line a crockpot with a 3-4 quart crockpot (or larger) with a crockpot liner for easy clean up.
Spray the crockpot liner with non-stick cooking spray; place the chicken breasts into it.
Pour hot sauce mixture over the top of the chicken.
Place the cover on the crockpot; cook on low for 7 hours, or on high for 4 hours.
Remove chicken from crockpot to a large platter. Shred the chicken with two forks. Place chicken back in the crockpot; add 2 tablespoons butter; stir to combine.
Serve chicken on rolls. Add a slice or two of cheddar cheese.
Spread a little Blue Cheese or Ranch Dressing onto the sandwich and top it off with a little shredded lettuce. You can add some finely chopped celery for more of a crunch, if desired.