Food for Thought | Buffalo Chicken Sliders

Let’s hit the rewind button to February 2014. It’s Super Bowl weekend. I’d been tolling Pinterest for ideas to bring to my friend Dan’s party. I finally settled on an appetizer + cupcakes. I meticulously followed the buffalo chicken dip recipe while I adapted the Corona cupcakes into Blue Moon cupcakes because at the time I didn’t love Corona like I do now. But I digress. While the cupcakes were great, I haven’t made them again. I’m not much of a baker, except I have mastered my Grammie’s pumpkin pie recipe. Look for that around Thanksgiving. But any time there’s any event with this friend group, I’m asked to make this buffalo dip. It’s great + I’ll post that recipe eventually. But this post is strictly buffalo chicken…

Last week one of my coworkers was finally (for her) retiring + as always when someone retires at our company, we throw a little potluck. Another coworker came to me the day before to ask if any of my teammates planned on bringing anything. I told her I was planning to + asked what she needed. She said we could probably use more hot foods. So off to Pinterest I went to find something I could make + bring in the crockpot. I came across a recipe for shredded buffalo chicken + noticed that it only had three ingredients. It was Tuesday night + Tuesdays I spend on the couch with my mom while my dad has his bowling league. So I needed something good that wasn’t going to require a lot of work because Tuesday is just not the night. So let’s get down to business (to defeat the Huns……)

Buffalo Chicken

Ingredients:

• Three pounds of chicken breasts (I used four; it was not enough for my coworkers but if your feeding eight or less, you’re good!)
• 1-23oz bottle of Frank’s Red Hot Buffalo Wing Sauce
• 1 packet of Hidden Valley Ranch mix
• Sandwich bread of your choice. I used mini French rolls.

Directions:

• Turn on your crockpot on low + lay your chicken breasts on the bottom. I stacked them on top of each other + that didn’t cause any issues when it came to cooking thoroughly.
• Pour your Franks Red Hot directly on top of your chicken.
• Sprinkle your ranch mix on top of the Red Hot-covered chicken.
• Cover + cook on low for eight hours.
• After eight hours, remove chicken from sauce + shred on a plate.
• Return shredded chicken to sauce, mix + serve on the bread of your choice.

I’m not kidding! It’s seriously amazing if I do say so myself. Plus cooking the chicken in the crock it makes shredding so easy! I’ll never make the chicken for my buffalo chicken dip any other way ever again. This makes a great dinner or it’s perfect for a Sunday football feast.

xo.