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Sunday, January 12, 2020

Easy Crockpot Shredded Buffalo Chicken Sandwiches

Easy Crockpot Shredded Buffalo Chicken Sandwiches

I’m always amazed at what my slow cooker is capable of. You just throw a few ingredients in there, come back a few hours later… and magic happens.
Even the simplest of ingredients make for some of the most tender delicious meats when cooked slow and low. This easy buffalo chicken never disappoints! It’s packed full of flavor and just the right amount of spiciness, especially with an ice cold beer.
If you’re trying to keep your carbs down, you can ditch the sandwich rolls and simply place it on a bed of lettuce or coleslaw. Either way, it’s delish!

  • 3-4 large chicken breasts (about 1.5 pounds)
  • 1 (12oz) bottle of Frank's Buffalo Wing Sauce
  • 1/2 packet ranch seasoning mix (about 2 tbsp)
  • 2 tbsp butter
  • hoagie rolls for serving
  1. Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours. 
  2. Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).
  3. Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.
  4. That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

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Easy Crockpot Shredded Buffalo Chicken Sandwiches
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