Alice in the Kitchen

Shredded Buffalo Chicken

Around here, we love buffalo wings, so when I saw this recipe for buffalo chicken sandwiches, I knew I should try it.  Although not as good as our hot wing dip, it served as more of a meal and could easily become part of a weeknight dinner rotation.

You will need:

• two bottles of Frank’s Red Hot (I used one bottle of original and one bottle of Frank’s thick because it was less spicy)
• one package of dry ranch seasoning
• 4 chicken breasts (frozen or thawed)
• 1/2 stick butter

In a crockpot, combine the chicken, hot sauce, and dry ranch seasoning.

Cover and cook over high heat in a crockpot for 4 hours for thawed chicken or 8 hours for frozen chicken.  In the last 10-15 minutes of cooking, add the butter and stir.  The chicken will literally fall apart in the crockpot.

I also bought a bag of coleslaw mix and stirred in some gourmet blue cheese dressing, which I served on top of the shredded chicken on potato rolls.

So messy, but so good!!