Crockpot Buffalo Chicken

Submitted by CookingBlues

"We make this recipe all the time, and my husband loves it so much he will load up the Crockpot with this recipe. If chicken breasts go on sale, hubby will buy a pack with 4-5 breasts and you can bet the Crockpot will be loaded the next day! I always have both Frank's regular hot sauce and wing sauce on hand, but you can use all of one or the other instead of mixing them. NOTE: My husband adds a few dashes of Habanero Tabasco to his since we like a bit of a kick, but I would make it as written first. This can be made into sandwiches (like sloppy Joes on Hawaiian buns or pretzel rolls) topped with a ranch or blue cheese broccoli slaw, eggrolls with cheese and veggies, a topping for a buffalo chicken salad, etc. This is a very versatile and tasty chicken to have on hand!"

 

• Ready In: 8hrs 5mins
• Ingredients: 7
• Yields: 1 sandwich
• Serves: 8

ingredients

• 4 -5 chicken breasts, thawed
• 1 cup regular hot sauce, Frank's
• 1 cup buffalo wing sauce, Frank's
• 1 (1/2 ounce) packet dry ranch dressing mix
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon oregano
• 2 dashes of habanero Tabasco sauce (optional)

directions

1. Trim the fat off the chicken breasts and arrange them in the Crockpot.
2. Mix together the hot sauce, prepared wing sauce, dry ranch mix and spices. Pour all of this over the chicken.
3. Cook on HIGH for 4-6 hours or LOW for 8-10 hours.
4. Once the chicken is done, shred it up. This can also be frozen as is for later use.