Slow Cooker Pulled Buffalo Chicken

This recipe has to be one of the easiest and most shared slow cooker recipes out there. I've seen it a bunch of times both on facebook and pinterest. Most versions have only 3-4 ingredients and uses 3lbs of frozen chicken so I changed it a bit since I'm only cooking for 2 people. I vowed I would use my slow cooker more this year and I'm so happy that I'm following my own good advice. I love when you come home from work, your house smells amazing and dinner is already almost complete, it's one of the best feelings in the world!

Ingredients:

3 Whole Boneless, Skinless Chicken Breasts

1 Cup Frank's Red Hot Buffalo Wing Sauce

3 Tbsp I Can't Believe it's not Butter

1/2 Small Red Onion - Diced

1/2 Packet Hidden Valley Ranch Dressing

4-5 Soft Whole Wheat Rolls

1 Package Reduced Fat Blue Cheese Crumbles if desired

Lettuce & Tomato if desiered

S&P

Adapted from a bunch of different recipes on Pinterest

In the medium sized bowl of your slow cooker arrange the chicken breasts on the bottom. Season them with salt and pepper. Cube your margarine or butter and place it in between the chicken breasts so that when it melts it will spread out.

 Dice your red onion and toss it in on top of the chicken, sprinkle the Ranch dressing packet on top as well.

Pour the cup of wing sauce on top of the chicken and place on low for 6-8 hours. A little more than 1 hour before you are ready to serve your meal take the chicken out and shred it using a fork. Place the chicken back in the slow cooker and let it to cook another 30-45 minutes this will allow the chicken to absorb some of the wing sauce. Spoon the pulled chicken onto soft rolls, top with blue cheese crumbles, lettuce and tomato.

Enjoy!! - Nicole

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