When given the option between flavors, I’ll choose buffalo every single time. Buffalo chicken pizza, buffalo chicken wraps, buffalo chicken salad, you get the picture. I love buffalo (except the CU one). The first time I made a buffalo chicken used chicken breasts that had been marinated overnight in Frans Red Hot and baked them in the oven.
After a bit of experimenting I’ve found that I prefer using the CrockPot because it requires less patience and the texture is perfect for shredding the chicken so it can be used as a base in a wide variety of dishes.
I like to make a big pot and use it for sandwiches, salads and on top of sweet potatoes over the course of a week. This is a very easy recipe to master and it’s the perfect weekend meal prep!
Buffalo Chicken Chicken Recipe
Start off by placing three chicken breasts into the bottom of the crock pot. This is approximately 1 pound of meat.
In a separate bowl, mix together two cups of Franks Red Hot and 1 tsp Dill, 1 tsp Parsley, 1 tsp minced onion and 1 tsp garlic powder. This is virtually adding a pre-made Ranch Dressing powder to the mix. I get headaches from MSG so I can’t use the pre-made recipes in my dishes, but if you don’t have problems with MSG you could save some time and go that route.
Salt and pepper to your preference and mix the seasonings into the sauce.
Pour the mix over the top of the chicken breasts and set the CrockPot on low for 8 hours, or high for 3. The chicken is done when it is easy to shred with a fork.
My two favorite ways to serve this is on top of a bun with coleslaw as a side, topped with blue cheese crumbles and ranch dressing. Coleslaw is the perfect side or can be added to the top of the sandwich for a bit of a crunch. If you want a lighter meal, heat up a sweet potato and serve the same way.
[tasty-recipe id=”2710″]
Interested in more ways you can CrockPot? Check out my CrockPot Tortilla Soup Recipe!
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