April 24, 2013

Crock Pot Buffalo Chicken

4-6 boneless skinless chicken breasts, frozen is fine
1 bottle red hot sauce (I used franks)
1 pkg. ranch dressing powder

1.  Place chicken in the bottom of the slow cooker. Pour sauce on top of chicken. Sprinkle dressing mix on top.

2.  Cook on low for 5 hours if chicken was thawed or 7-8 hours if frozen. Shred chicken with two forks if desired and serve on a bun.

From Kenna S.

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