Who doesn't like spicy, buffalo chicken? It's soo good! The downfall is.. buffalo chicken usually comes as a fried breast or as fried wings ;-( Boo! That means extra fat and calories.
So, I took this bar-food-fav and turned it into a diet-friendly wonder.
Just like the pineapple chicken (previous post), this slow-cooker delight is super versatile and can be turned into wraps, sandwiches, salads, twice-baked-sweet potatoes, pita pizzas and more! It's portable and easy to take on the go... it can be served warm or cold. This dish is pretty amazing ;-)
SLOW-COOKER BUFFALO CHICKEN
Makes 4-6 servings
What you need:
2 large chicken breasts
1/2 bottle Frank's Red Hot
1 packet ranch dressing mix (powder)
How to:
Combine the 3 simple ingredients in your slow-cooker. Set on low and cook 3-4 hours until no longer pink throughout. Pull breasts out and place on cutting board - shred chicken & put back in slow cooker for another 20-30 minutes. Serve it up!
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