I just love when a friend says, “Can you really call this a recipe? It’s too easy.”
Now honestly, I don’t think it was meant to be a compliment, but I am going to turn that remark around anyway I want because we all know that this is a place to celebrate quick, easy and delicious meals with 10 minutes of prep. Better yet, this recipe only takes about five minutes, so even better.
As temperatures drop, my food seems to heat up, in the spice department, that is. We are a family that loves Buffalo Wing Sauce. You’ll find my guys adding it to nearly anything from their eggs to sandwiches to rice. Yep, they love it.
So when I have been blessed to land the mother- load of all chicken deals with 30 pounds in one shot, you knew that my Crock pot Buffalo Chicken would make it on the repertoire more than once. Nearly identical in ease as my Crock Pot BBQ Chicken, we are swapping out the BBQ for some Buffalo Sauce and a dry ranch packet. Yes, that easy and precisely the reason my friend questioned if it could really be called a recipe.
Hmm – those are the best kind, aren’t they?
Every once in awhile, I will throw a few tablespoons of butter into the crockpot at the very end of the cooking time, but honestly, one of the things I love about this recipe is it’s very low in fat, and since I don’t need the extra calories, it’s totally optional whether you want it or not. Taste test it and you can decide.
Since I’m feeding a crew and this keeps in the fridge and/or freezes perfectly, I fill my crockpot to the brim. (Adjust recipe accordingly). After the first dinner, I portion the chicken into ziplock baggies and put a few in the fridge and freezer for latter, making sure I label them.
With my C.O.S.T. (Cook Once, Serve Twice or Three) times mentality, this Buffalo Chicken can be recreated into numerous, delicious recipes.
The first night, I typically serve it right over rice. I make sure and ladle some of the great juices on for extra flavor. Then we have sandwiches (drizzled with ranch dressing or bleu cheese, of course), Quesadillas, Enchiladas, Buffalo Chicken Dip and some yummy Buffalo Chicken Pizza. No one will turn their nose up at these “left overs.”
If you’re not in the mood for any crock pot chicken, just use rotisserie chicken and make up the most delicious Buffalo Chicken Dip Recipe, perfect as a dip or gourmet sandwich filling, and yes, it mixes up in just 10 Minutes.
Recipe: Crock Pot Buffalo Chicken
Summary: This easy Crock Pot Buffalo Chicken packs a punch of flavor with none of the work. Perfect over rice, on sandwiches, in dips, the versatility will keep you making it over and over.
- 3 – 5 pounds of fresh or frozen chicken breasts
- 1 bottle of your favorite Buffalo Wing Sauce (12 oz.)
- 1 packet of dry Ranch dressing (such as Hidden Valley)
- cream cheese (optional at end to cut the heat)
- Place chicken breasts into your crock pot. (If you want a more mild flavor, less salt, use the larger portion of chicken.)
- Pour entire bottle of Buffalo Wing Sauce over chicken.
- Sprinkle chicken thoroughly with the dry ranch mix.
- Cover and cook on low for approximately 5 hours.
- (Fresh, thawed chicken will cook quicker, in about 4 hours, but you may keep it in crock pot on low until you are ready to eat.)
- Take lid off and with two forks or knife, shred chicken.*
- Stir to coat.
- Continue to cook on low another hour or until ready to serve.
*Ideally, you may remove chicken to cutting board and shred there, but I choose not to wash another dish. I have never had a problem shredding directly in the crock pot.
At this time, taste test the chicken. If it’s too spicy, you may throw a 1/2 block of cream cheese in to cut down on the heat. Once it melts, stir in for a creamy consistency. I’ve used Santa Fe Cooking Cream before and it was a nice variation.
Preparation time: 5 minute(s)
Number of servings (yield): 8
One of my three Crockpots.