Shredded buffalo chicken sandwiches are an easy weeknight dinner recipe because they cook in the crockpot all day while you are at work!
5 pounds boneless, skinless chicken breasts or thighs
1 cup of Franks Red Hot BuffaloWing sauce
- 1 ounce package dry ranch dressing mix
- optional toppings: blue cheese, ranch dressing
Cook: Put chicken into your crock pot and dump on the sauce and ranch mix. Stir. Cook on low for 6 hours until chicken is cooked through and falls apart.
Shred: Remove the cooked chicken from the crock pot and allow it to cool slightly. Reserve the cooking liquid. Using two forks, shred the meat and place into a large bowl. Once the chicken is completely shredded, ladle on enough of the cooking liquid so the meat is very moist after you stir it all together.
Serve: We like to top ours with ranch dressing, blue cheese, and some extra wing sauce from the bottle.
If you don’t have 6 hours, you can increase the temperature to high and it will be done in 4 hours but it will be a bit dryer and tougher.
**Freezer options: You can combine the uncooked ingredients all together in bag and freeze until ready to use. When ready to cook, place in your slow cooker for 8 hours on high. You can also freeze the cooked meat and then thaw and reheat to prepare.
- Serving Size: 4 oz
- Calories: 114
- Sugar: 0 g
- Sodium: 499 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: easy dinner recipe, slow cooker recipe