SHREDDED BUFFALO CHICKEN

Is this picture fancy or what??  My friend, Andrea, is a photo editing whiz!

I fall in and out of love with my crockpot.  I go through phases where it seems like a pain to clean the big dang thing or to have to plan a meal hours ahead of time.  But the other phase is complete infatuation with my crockpot!  That is my current state.  I don't even bother putting it away now because of its constant presence on the counter. 

This meal is stupid easy to make.  That's not an insult, it's just a fact.  Chicken, buffalo sauce, powdered ranch.  That's it!  This shredded chicken is perfect atop a salad, inside a wrap, scooped up with celery or grilled as a quesadilla.  I usually do a salad with blue cheese crumbles and ranch dressing.  For the wrap, I roll it up in a large flour tortilla with lettuce, ranch dressing, shredded cheddar and extra buffalo sauce.  If the chicken is too spicy, stir in a wedge or two of laughing cow cheese.  The swiss and blue cheese flavors work best.

Ingredients

2 1/2 lbs boneless chicken breasts or tenders (fresh or frozen)
1 bottle Frank's Buffalo Wing Sauce (not hot sauce!)
1-2 packets Hidden Valley Ranch Dressing dry mix

Place chicken in crockpot.  Pour about 3/4 the bottle of buffalo sauce over the chicken.  Sprinkle on ranch powder.  Cover and cook on low about 4-6 hours for fresh chicken, 8 hours for frozen.  Tenders cook quicker than chicken breasts.  Break apart chicken with tongs, mix into sauce and taste.  This is the point where I decide if I need that additional packet of ranch powder or the remaining buffalo sauce.  If it tastes vinegary/too spicy go ahead and add that extra packet of ranch.