Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.
I made some Crock-Pot Buffalo Chicken. It is SO good. You had me at Buffalo, haha. We used it on sandwiches for lunch, and on top of lettuce as a salad for dinner. The best part is that it has a few easy ingredients: chicken (duh), buffalo sauce, dry ranch dressing mix, and butter.
If you have egg roll wrappers or won ton wraps, you can wrap up some of this chicken with some cheese and bake them. YUM. Here’s the recipe.
If you want to prepare it right away, just skip the freezer.
WHAT YOU NEED:
- 3-4 raw chicken breasts
- 1 bottle Frank’s Red Hot Wing sauce
- 1 oz dry ranch dressing mix
- 2 Tbs butter
- For sandwiches: buns, and toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese, etc.
- For salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese, etc.
WHAT YOU DO:
To freeze: Combine chicken, wing sauce, and ranch dressing mix in a gallon ziplock bag, then label and freeze. Before serving, thaw, then cook on LOW in CrockPot for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.
To prepare right away: Combine chicken, wing sauce, and ranch dressing mix in CrockPot. Cook on LOW for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.