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Slow Cooker Pulled Buffalo Chicken
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Ingredients:
4 lbs Boneless Skinless Chicken Breasts
12 oz Bottle Frank's Red Hot Buffalo Wing Sauce
1 Packet Hidden Valley Ranch Seasoning Mix
Hamburger Buns
Cheddar Cheese Slices
Ranch or Blue Cheese Dressing, for topping
Directions:
Place the (thawed) chicken breasts in the bowl of the slow cooker.
Pour the buffalo sauce over the chicken until evenly coated.
Sprinkle the ranch seasoning over the top.
Cover and cook on low for 5 hours. You want the internal temperature of the chicken to reach 165 degrees F.
Remove the chicken from the slow cooker and place on a cutting board. Use two forks to shred the chicken. The chicken should be tender enough to fall apart.
Add the shredded chicken back to the slow cooker and stir to coat with the buffalo sauce.
Keep warm until ready to eat or enjoy immediately. Serve the shredded chicken on hamburger buns with a slice of cheese and either ranch or blue cheese dressing drizzled on top.
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Place the (thawed) chicken breasts in the bowl of the slow cooker.
Pour the buffalo sauce over the chicken until evenly coated.
Sprinkle the ranch seasoning over the top.
Cover and cook on low for 5 hours. You want the internal temperature of the chicken to reach 165 degrees F.
Remove the chicken from the slow cooker and place on a cutting board. Use two forks to shred the chicken. The chicken should be tender enough to fall apart.
Add the shredded chicken back to the slow cooker and stir to coat with the buffalo sauce.
Keep warm until ready to eat or enjoy immediately. Serve the shredded chicken on hamburger buns with a slice of cheese and either ranch or blue cheese dressing drizzled on top.
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