Easy Crockpot Shredded Buffalo Chicken Sandwiches
3-4 large chicken breasts (about 1.5 pounds)
1 (12oz) bottle of Frank’s Buffalo Wing Sauce
1/2 packet ranch seasoning mix (about 2 tbsp)
2 tbsp butter
hoagie rolls for serving
Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.
Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).
Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.
That’s it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.