My husband loves his hot sauce. He puts it on anything and everything, the hotter the better. Meanwhile my tastebuds are sissies, I'm a mild salsa kind of girl.
So for Fathers Day I whipped up some Buffalo Chicken in the crockpot to satisfy his heat-seeking appetite. Here it is, courtesy of Wannabite.com via Pinterest.
Crockpot Buffalo Chicken
2 lbs raw boneless skinless chicken breasts
12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
1 oz packet of dry Ranch mix
2 tbsp light butter
2 cloves garlic minced garlic
- 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.
- Add your minced garlic to the slow cooker, making sure to cover it with sauce.
- Place the lid on your slow cooker.
- Cook on low for 4-6 hours or 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.
Now when it finished cooking it did have a bit of sauce left. I let it sit and the chicken did indeed soak up the remaining sauce. I also read some of the reviews saying that it came out too salty. I used Kraft ranch dressing mix but you can also make your own (which can be found on Allrecipes: Dry Ranch Mix).
We put it on rolls with a little ranch dressing, husband had 3 sandwiches. It's safe to say he liked it. Believe it or not Lil Man loved it, looks like he inherited his Daddys tastebuds.