Slow Cooker Buffalo Chicken
Tangy shredded buffalo chicken, perfect for sandwiches.
- 4 skinless boneless chicken breast halves
- 1 17.5 fluid ounce bottle buffalo wing sauce, divided
- ½ 1 ounce package dry ranch salad dressing mix
- 2 tablespoons butter
- 6 split hoagie rolls
Place the chicken into the slow cooker, pouring 3/4 of the wing sauce and the ranch mix over it. Put the cover on and cook on Low for 6 to 7 hours.
When the chicken's done, add the butter, then shred the meat using two forks. Place as much meat as you'd like onto the hoagie rolls, then add the remaining buffalo sauce over the meat.