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
- Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours.
- Remove the chicken from the crock pot and shred it, using two forks.
- 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.
- Serve with finger rolls and your choice of cheese.