Monday, June 16, 2014

Mouthwatering Monday: Crockpot Buffalo Chicken

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 via Pinterest.

Crockpot Buffalo Chicken


Note: Genius me picked up the wrong chicken, de-boning = not fun

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 


  1. Place the chicken breasts in your slow cooker.
  2. Pour the bottle of wing sauce over the top of the chicken.
  3. Sprinkle the packet of ranch mix over the top of the wing sauce.
  4. Add your minced garlic to the slow cooker, making sure to cover it with sauce.
  5. Place the lid on your slow cooker.
  6. Cook on low for 4-6 hours or until meat shreds easily.
  7. Remove meat and shred it using two forks.
  8. Return shredded meat to the sauce and add the butter.
  9. Stir to combine.
  10. 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.