3 lbs. boneless chicken breast
1 12-ounce bottle of Frank’s Buffalo Wings Sauce
1 packet of Ranch Dip Mix
2 tablespoons butter
Some bread, rolls preferably
1. Put frozen chicken, wing sauce, and ranch dip mix into the slow cooker. Cook on low for 6-7 hours.
2. Using two forks, shred chicken, then return to the slow cooker (you can shred it while it's still in the pot too, as long as you don't plunge your hands into the hot lava). Add butter. Cook on low for an additional hour.
3. Serve on toasted deli rolls with pepper jack cheese or bleu cheese dressing (if desired).
4. Eat and enjoy.
Read the full post on Stir It Up!
