This was ridiculously easy and a huge hit today. Pretty spicy, but a touch of Ranch dressing toned it down.
Slow Cooker Buffalo Chicken
3 lbs of chicken (can be frozen or fresh)
One packet of Ranch dip powder (this stuff is amazing)
One jar of Frank's Red Hot Wing Buffalo Sauce (don't get the Hot Buffalo unless you can really take the heat)
Rolls, Ranch and Pepper Jack Cheese for serving
Put the chicken in the slow cooker. Frozen is OK, if that is what you have- you will never know the difference later! I promise! Sprinkle the ranch mix on top, and then dump the jar of sauce on top of that. Cook on low for 6 hours, or high for 3-4ish. When it is ready, shred it with two forks and put it back in the slow cooker to meld some more. I think this helps it thicken some.
Serve on top of toasted rolls (I like the sesame seed rolls if you can find them) and offer pepper jack cheese to melt down on top of it. This chicken is also a really nice dip for tortilla chips.
Enjoy!
Oops, I just re-read the original recipe and it says that you are supposed to cook the chicken with the ranch powder on top, and then let it be until shredding, then add a couple Tablespoons of butter, let it go for an hour, and then stir in the sauce. Oops! Maybe I'll try it like that next time. I didn't use any butter and I put the sauce in up front today, and it was still fabulous.
