buffalo-chickenimg_4879Lately, 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! buffalo-chicken2img_4881




Slow Cooker Buffalo Chicken
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  1. 3 lbs raw boneless skinless chicken breasts (frozen will work as well)
  2. 12 oz bottle of Buffalo wing sauce (Sous Chef prefers Frank’s Wing Sauce)
  3. 1 oz packet of dry Ranch mix (Sous Chef used Hidden Valley)
  4. 2 tablespoons light butter
  1. Spray slow cooker with cooking spray.Place the chicken breasts in the slow cooker.
  2. Pour the wing sauce over the top of the chicken. Then sprinkle ranch mix over the top of sauce.
  3. Place the lid on your slow cooker, and cook on low for 7 hours or on high for 4 hours.
  4. Remove meat and shred it using two forks.
  5. Return shredded meat to the sauce and add the butter. Stir to combine.
  6. Serve on Kaiser rolls or make a wrap with tortillas.
  1. Serve with blue cheese crumbles, celery sticks, carrots ( I used a Spiralizer, how cool is that!), argula and pickles.
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