Thursday, October 23, 2014

Slow Cooker Buffalo Chicken

I am from Pittsburgh, and anyone from Pittsburgh can tell you about our obsession with buffalo chicken. Here is a lighter version of a favorite! It is a clean version that is delicious as a wrap, on top of a salad, in a grilled cheese, or over tortilla chips.

I'm all about easy, good recipes, and this one will not disappoint!

Ingredients:

  • 3 pounds boneless, skinless chicken breasts
  • 1 bottle of Frank's Red Hot (I use the buffalo wing version)
  • 1 Hidden Valley Ranch seasoning packet
  • 1/3 brick of cream cheese
Directions:
  1. Place chicken in crock pot. (chicken can be frozen or thawed)
  2. Empty the hot sauce over chicken.
  3. Add the ranch seasoning packet.
  4. Stir.
  5. Cook on low for 3-4 hours (if chicken is thawed) or low for 5-6 hours (if frozen)
  6. Use two forks to shred chicken
  7. Add 1/3 brick of cream cheese and stir until melted
  8. Enjoy!
**I like to put the buffalo chicken on multigrain wrap with lettuce and plain greek yogurt.

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