Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Slow-Cooker Cheddar Buffalo Chicken

Chicken breasts slow-cooked in hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. You can pile the fork-tender, shredded chicken on toasted rolls or use it to make tacos, burritos, enchiladas, salads or anything your creative little heart can dream up.

If you have 5 minutes you can make this! That’s all it takes to get your crockpot going with this super easy 5-ingredient sauce that is made with an entire bottle of lip-numbing hot wing sauce, a touch of yellow mustard, chicken broth or water and to finish a couple pats of butter and a little cheddar cheese.

Perfect for serving on a game night or after a long, hard day of Christmas shopping. Or cookie-baking. When you’re just about to go into sugar shock after all the raw cookie dough sampling and need to get some protein into your body. ASAP.

Not that I know anything about that. . .

Slow Cooker Shredded Buffalo Chicken

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Rating: 51

Prep Time: 20 minutes

Yield: 6 - 8 servings

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Chicken breasts slow-cooked in cheddar hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. If you have 5 minutes you can make this! That's all it takes to get your crockpot going with this super easy sauce.

INGREDIENTS:

1 + 1/2 cups (12 ounces) hot wing sauce (I like this one )
1/4 cup chicken broth or water
1 tablespoon yellow mustard
1 + 1/2 - 2 pounds boneless, skinless chicken breasts
coarse salt and fresh black pepper
2 tablespoons butter
1 cup shredded sharp cheddar cheese, plus more if you like it extra cheesy
Ranch Dressing:
1/4 cup mayonnaise
1/2 cup buttermilk
1 small clove garlic, minced
1 teaspoon white vinegar
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried or fresh dill
sea salt and fresh black pepper
To Serve:
rolls
pickles
celery sticks

INSTRUCTIONS:

  1. Mix the hot wing sauce, broth and mustard together in the crockpot. Cut the chicken breasts in half and season well with salt and pepper. Add them to the crockpot and turn to coat them with the sauce.
  2. Cook on high 4 - 5 hours or low 7 - 8. You can stir them and rearrange them in the pot halfway through.
  3. Remove the chicken to a cutting board and shred it with two forks or let cool until you can handle it and shred it with your hands.
  4. Stir the butter and cheese into the sauce then add the chicken and mix well. Let cook another 15 minutes or so until the butter and cheese is completely melted.
  5. To make the ranch dressing whisk the mayonnaise and buttermilk together in a small bowl then whisk in the garlic, vinegar, parsley and dill. Season to taste with salt and pepper.
  6. Serve on toasted rolls drizzled with ranch dressing and pickles with celery sticks on the side. Can also be used for sliders, burritos, tacos, enchiladas, salads and whatever else you can dream up!

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-cheddar-buffalo-chicken-sandwiches-with-ranch-dressing/

Cheddar Buffalo Chicken Sandwiches

Comments

  1. Becki's Whole Life says

    Yummmm….I like that you added the cheese because I made a similar buffalo chicken once and I felt like it needed just a little something more to offset so much heat all at once. The cheddar would do that – love it!

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