Lately, I love Fridays…not just because it’s the weekend, but because Friday means the Sous Chef (aka teenage son) prepares dinner. Tonight he made Buffalo Chicken in the crockpot. While at work, I couldn’t help thinking about mouthwatering buffalo chicken sandwiches, topped with fresh veggies and blue cheese. I hope my co-workers didn’t see me drooling as I anticipated dinner waiting for me or better yet, cooked by someone else. “Sous Chef” loves simplicity when it comes to mealtime, and who wouldn’t love a delicious meal with only 4 ingredients. I don’t know about you, but I’m one happy camper when it comes to easy, peasy. Happy Friday Everyone! 
Slow Cooker Buffalo Chicken
2016-09-23 18:54:28
Ingredients
- 3 lbs raw boneless skinless chicken breasts (frozen will work as well)
- 12 oz bottle of Buffalo wing sauce (Sous Chef prefers Frank’s Wing Sauce)
- 1 oz packet of dry Ranch mix (Sous Chef used Hidden Valley)
- 2 tablespoons light butter
Instructions
- Spray slow cooker with cooking spray.Place the chicken breasts in the slow cooker.
- Pour the wing sauce over the top of the chicken. Then sprinkle ranch mix over the top of sauce.
- Place the lid on your slow cooker, and cook on low for 7 hours or on high for 4 hours.
- Remove meat and shred it using two forks.
- Return shredded meat to the sauce and add the butter. Stir to combine.
- Serve on Kaiser rolls or make a wrap with tortillas.
Notes
- Serve with blue cheese crumbles, celery sticks, carrots ( I used a Spiralizer, how cool is that!), argula and pickles.
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