Well, it is that time of year! Superbowl time! Even though my Green Bay Packers are not making a repeat appearance this year, we will still watch, of course. And that also means eating lots of food at a Superbowl party! So, if you are hosting or bringing a dish to a Superbowl get-together, I will help you out with this week's recipe, Shredded Buffalo Chicken! I posted a Buffalo Chicken Penne recipe a few months back that got a lot of good comments, so I am sure you will all enjoy this one too. The best part is that you can use it as a base for SO MANY dishes! My family enjoyed it this weekend in sandwich form, on toasted sourdough sub rolls. But it would also work great for tacos, nachos, on crackers, or even made into a buffalo chicken cheese dip, just throw it together with some velveeta! You can even freeze it to use later if you don't eat it all. Yum. Also, if you are like me and often forget to thaw the meat you intend to cook for dinner, this uses FROZEN chicken, so you don't even have to think too much in advance :) So, have fun with it, it will be a big hit at your Superbowl party, or any time of the year!
Shredded Buffalo Chicken
3 pounds FROZEN chicken breasts (I like tenderloins, but regular breasts will work well too)
1 large bottle Frank's Red Hot Buffalo WINGS sauce
1 envelope ranch dip dry mix
Place the frozen chicken breasts in the crock. Pour about 3/4 of the bottle of Frank's over the chicken (I used the whole bottle but it was a bit too juicy, you can always add more sauce at the end of you think the mixture is too dry). Sprinkle the envelope of ranch dip over the chicken. Cover and cook on low for 6-7 hours.
Take the breasts out of the crock onto a plate, and use 2 forks to shred the chicken (if it doesn't shred easily, the chicken isn't quite done, but after 6 hours that really shouldn't be an issue), and return the shredded chicken into the crock pot. Continue to cook on low for another hour, to let all of the shredded chicken soak up the sauce. Enjoy!
