I threw this tangy buffalo chicken recipe together the other night thinking I was coming up with some new, original way to make one of my favorites. Turns out, half of my family already makes it this way! (Nice to be in the loop.) But, if you’ve never tried it this way, let me be the first to introduce it to you! It’s just as simple as my other Buffalo Chicken Slider recipe, just with a little kick. Here’s what you need:
3-4 boneless, skinless chicken breast halves
1 c. buffalo sauce
1 packet of dry ranch seasoning mix
Place chicken in the Crock pot. Cover with buffalo sauce and ranch mix. Cook on low for 6-8 hours.
Remove chicken and shred with 2 forks. Return it to the Crock Pot and mix well.
Serve on slider buns or Hawaiian sweet rolls.
Or my husband’s favorite–over tortilla chips and topped with sour cream. (I was a skeptic, but man is it good).
For more great Crock Pot recipes, check out the Crock Pot page!