4 large chicken breasts
1 bottle of buffalo wing sauce
1 ou package ranch dressing mix
2 Tbs butter
Put all ingredients together in Crock Pot. Cook on LOW for about 4-6 hours. Remove chicken and shred. Return to pot. Serve on a bun with ranch dressing, celery sticks and potato chips! Yum!
It is a rare thing for me to reach the bottom of the Crock Pot without giving away leftovers or freezing a Tupperware or two for later consumption. Not with this...reached the bottom in a couple days! This is a mixture of tangy and spicy that I just couldn't stop eating! I originally made it with some pasta salad, but that turned out to be a little bit too heavy for me. I think just some plain ol' potato chips would do the trick nicely. Thank you so much to Kayte Q. for letting me share this recipe. She was right- it's a winner!
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