Buffalo Chicken Sandwiches
A savory sandwich with a nice kick. This is one of the easiest recipes in my collection. People are always impressed when I make this, and frequently ask for the recipe.
As a busy mom of 3, I am always a fan of slow-cooker meals that I can start in the morning and forget about until dinner time. That’s the story with this one. Put frozen chicken breasts in the crock pot, dump the sauce and ranch mix in, turn on low, and don’t even think about it again till dinner time. About 20 minutes before you are ready to eat, shred the chicken breasts and put them back in the sauce. Let it simmer till you are ready to serve it up.
I said savory with a kick—it’s made with buffalo wing sauce, so this is a fairly spicy meal. Which means my husband loves it, but my kids won’t touch it. Once I tried to rinse off the buffalo sauce, but that wasn’t good enough! They still spit it out immediately and began frantically scrubbing their tongues with a napkin. It was quite comical, actually.
The way I get around this is to cook up a plain chicken breast in a 2nd crock pot with a little broth. Once it’s done, I shred it and add a little Italian Dressing Seasoning mix to it. (This is also a pretty tasty way to do chicken, and I like to use in wraps and pita sandwiches too.)
4 oz Buffalo Chicken
1 ½ cups watermelon
Cucumber, carrots and grape tomatoes
Recipe Used in this meal:
Slow-Cooker Buffalo Chicken
Serving size: 4 oz chicken
Servings per recipe: 8-10 servings
5 chicken breasts (boneless, skinless, frozen)
½ cup of hot wing sauce
1 ¼ cup of mild wing sauce
1 packet ranch dressing & seasoning mix
Place frozen chicken breasts in slow cooker.
Pour wing sauce over the chicken breasts
Sprinkle ranch seasoning packet over chicken and sauce.
Cook on low for 6 hours.
Shred chicken, the return to sauce. Cook an additional 30 minutes.
Serve warm on buns.
Nutrition Facts Label for Entire Meal:
Nutrition Facts Label for Slow-Cooker Buffalo Chicken: