Crock Pot Buffalo Chicken Sandwiches
This recipe has become such a staple in our house, I’m surprised I haven’t shared it with you yet! It’s too easy – just about effortless. I actually even use frozen chicken breasts so I don’t even have to worry about defrosting. And Sweet Baby Ray’s sauce but I know that Frank’s has one too.
Yummy enough to just eat up with a spoon…or tortilla chip. We’ve done that before! I used a wonderfully doughy sub roll from Publix (love their bakery) with a drizzle of Ranch dressing on top.
Crock Pot Buffalo Chicken Sandwiches
Serving Size: 6
3 large boneless, skinless chicken breasts
1 (12 oz) bottle Buffalo Wing Sauce
1 packet of dry Ranch seasoning
2 tablespoons butter
Ranch dressing, for drizzling
Place chicken breasts on the bottom of the Crock Pot. Pour wing sauce over chicken breasts, then Ranch packet. Cook on high for 5-6 hours or low 7-8 hours.
Remove chicken and shred. Return to Crock Pot, add butter and stir. Cook on low or warm for another 1/2 hour to allow the chicken to absorb some of the sauce. Serve on buns or sub rolls with a drizzle of Ranch dressing.
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