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
1/2 bottle of Franks Red Hot BuffaloWing sauce
- 1 ounce package dry ranch dressing mix
Put chicken into your crock pot and dump on the sauce and ranch mix. Cook on medium-low for 4-6 hours until chicken is cooked through and falls apart. You will want to occasionally stir the chicken as it cooks. If your chicken was frozen, it will take 6-7 hours.
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 on your favorite roll (here is mine). We like to top ours with ranch or blue cheese dressing and some extra wing sauce from the bottle. My personal favorite is to scoop up that coleslaw on the plate and shove it inside my sandwich!
**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.