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Slow Cooker Pulled Buffalo Chicken

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Ingredients:

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4 lbs Boneless Skinless Chicken Breasts+ Add to Shopping List
12 oz Bottle Frank's Red Hot Buffalo Wing Sauce+ Add to Shopping List
1 Packet Hidden Valley Ranch Seasoning Mix+ Add to Shopping List
Hamburger Buns+ Add to Shopping List
Cheddar Cheese Slices+ Add to Shopping List
Ranch or Blue Cheese Dressing, for topping+ Add to Shopping List

Directions:

  1. Place the (thawed) chicken breasts in the bowl of the slow cooker.
  2. Pour the buffalo sauce over the chicken until evenly coated.
  3. Sprinkle the ranch seasoning over the top.
  4. Cover and cook on low for 5 hours. You want the internal temperature of the chicken to reach 165 degrees F.
  5. 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.
  6. Add the shredded chicken back to the slow cooker and stir to coat with the buffalo sauce.
  7. 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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