When I finally remembered it was at the bottom of the fridge, I knew I had to cook it right away. I also knew I wanted to cook it in the crock pot. I just didn't know what I wanted to make with it. I ruled out the to go-to chicken breast recipes I've made throughout the summer since I had just recent made Zesty Shredded BBQ Chicken (in fact, there are 2 containers of it in the freezer) and was out of the balsamic vinegar needed for Crock Pot Balsamic Chicken.
I remembered seeing a recipe for buffalo chicken over at Debbi Does Dinner Healthy and Low Calorie a while back. After looking it up, I saw that I was missing an ingredient. The packet of ranch dressing mix. To be honest, that packet of ranch dressing mix is what has kept me from trying the recipe before now. I just wasn't convinced I would like it.
Anyway, I decided to just see how it would turn out without the powdered dressing mix. Making this a 2-ingredient, throw it in the crock pot recipe!
Crock Pot Shredded Buffalo Chicken
- 3 - 3 1/2 lbs. boneless chicken breast
- 1 cup Frank's Buffalo Chicken Sauce
- Place chicken on bottom of crock pot.
- Pour sauce over top.
- Cover and cook on low for 7 hours.
- Remove chicken and shred with 2 forks.
- Add back into the sauce and stir.
- Allow to cook for one hour, more.
So easy, right? And sooooo good! All the deliciousness of Buffalo Wings without the hassle of picking the meat of the bones!
I made this using the mild flavor Buffalo Sauce and brought a bottle of the hot Buffalo Sauce to the table, in case either of us wanted to add a little heat to our meal!
We used this easy, shredded chicken as a filling for wraps. Some lettuce, some chicken, a little hot sauce. Mmm! I also think this would be great topping a baked potato! Mmm!
This was so delicious and so easy! I can't wait to make it again!