Chicken cooked in a crockpot and then shredded is basically a canvas for brilliance. And if I do say myself, this recipe is brilliant. Frank’s RedHot Wing Sauce, a package of Hidden Valley Ranch Dressing, a long steep in the crock pot and you’ve got a recipe that will satisfy those taste buds and feed you for days.
This recipe comes from my friend Holly Walker who says this recipe for Buffalo Chicken Sandwiches is the best recipe ever for teenage boys. And her son who was away in his freshman year of college made this a staple for entertaining his friends in the absence of his home chef mom. Now if that’s not a great recommendation!
Beside being easy and tasty, what I like most about this sandwich is Holly’s idea of slathering a bit of thick ranch dressing over the top. And as I did, I squeezed a little more Frank’s on the shredded meat for a bit of extra heat.
- 4 boneless skinless chicken breasts
- 1 cup Franks RedHot Wing Sauce
- 1 package Hidden Valley Ranch Dressing
- 2 tablespoons butter
- 1 bottle of thick and creamy ranch dressing I like Lighthouse Brand
Place chicken breasts in the bottom of your crockpot. Pour in the Franks RedHot Wing Sauce and sprinkle the breasts with the Hidden Valley Ranch dressing. Cook on low for 6 hours.
Remove chicken breasts and let cool enough to shred with two forks. Drain most of the liquid from the crockpot. Add the shredded chicken back in and stir in the butter.
To serve, place shredded chicken on a bun and drizzle with some Ranch Dressing. Drizzle on more of the hot sauce if you want.
Crockpot Buffalo Chicken Sandwiches…It’s what’s for Dinner.