Recipe of the Week

Slow Cooker Shredded Buffalo Chicken

  • 3 lbs boneless, skinless chicken breast

  • 1 - 12 oz bottle Frank's Buffalo Sauce (make sure you DON'T get "Hot Buffalo". It's far too hot for the amount of sauce we're using.)

  • 1 package Dry Ranch Mix

  • ½ stick of butter


  1. Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours.
  2. Remove the chicken from the crock pot and shred it, using two forks.
  3. Add the shredded chicken back to the crock pot, add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed.
  4. Serve with finger rolls and your choice of cheese.