Friday, December 3, 2010

Buffalo Chicken in the Crock

I'm not a big fan of restaurants. We hardly eat out...except for the occasional pizza pie. But there's a great little "Irish pub" just down the street that has a fabulous buffalo chicken sandwich. I love a mild buffalo sauce, so that sandwich suits me perfectly.

When I make my own I like being able to modify the "heat" based on the addition of sauce vs. butter ratio and I like cooking this in the crock because instead of fried chicken like traditional "buffalo" I can use boneless skinless chicken.

Try it for yourself. It's great for a football party! Invite your friends over for the game and serve this alongside potato salad or coleslaw. YUM!!

4 skinless, boneless chicken breast halves
1 (17.5 oz.) bottle buffalo wing sauce, divided
1/2 (1 oz) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

1 comment:

Scrapping Julie said...

sounds simply perfect! cannot wait to try it!