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I have seen plenty of this recipe floating around the Internet (Pinterest) over the past several months.
There are different variations but the one I adapted started from this blogger here.
I made this a month ago and we all loved it but it was too hot.
Even for my husband who loves all things hot which includes me, hubba, hubba.
Here are my adaptations to the recipe to make it ours.
4 chicken breasts. The original calls for three pounds which is what 4-5 breasts usually end up being.
1 bottle of Franks red-hot sauce.
Here is a tip, never follow another person’s “tip” when adjusting a recipe. The blogger originally said to use 3/4 of the bottle but it ended up too dry so they used the entire bottle.
Big mistake for our family.
I could see the smoke coming out of my oldest daughter’s ears when she took a bite.
My lips were burning for 3 hours after dinner.
So use what you think will be right for your family.
I would say enough to just cover the chicken and then maybe add some water throughout to prevent drying out.
Another tip– I might try Hooters wing sauce the next time to give it some extra flavor instead of the Franks.
1 ranch dressing packet
3-4 Tbsp. margarine or butter, whichever you prefer
You will also want rolls to serve the chicken on as well as your favorite dressing for the rolls.
We used shredded lettuce and low-fat mayo and/or low-fat ranch dressing and it was wonderful.
Place the thawed chicken in the crockpot.
Top with the ranch packet and the hot sauce.
Cook on low for 6- 7 hours ( I did 7 and it was perfect).
Then bring the chicken to a cutting board and shred.
I actually shredded the chicken right in the crock pot.
Put the lid back on and add the margarine.
Cook for an extra hour.
Serve on buns with condiments.
You could serve this with some celery too.
I think this would be great for football Sundays and the Super Bowl as well.
Or just a random Friday night, which is when we had it.
You can also take the leftovers ( and there will be plenty) the next day and put into tortillas to make buffalo chicken tacos.
Or maybe make a Buffalo chicken salad with the extra.
The possibilities are endless.
Check out my Pinterest boards for even more great ideas!
Crockpot Buffalo Chicken Sandwiches
- 4 chicken breasts
- 1 bottle Franks Red Hot Sauce
- 1 packet of dry Ranch dressing
- 3-4 Tbsp. butter
- Place the thawed chicken in the crockpot.
- Top with the ranch packet and the hot sauce.
- Cook on low for 6- 7 hours ( I did 7 and it was perfect).
- Then bring the chicken to a cutting board and shred.
- I actually shredded the chicken right in the crock pot.
- Put the lid back on and add the margarine.
- Cook for an extra hour.
- Serve on buns with condiments.
- You could serve this with some celery too.