Crock Pot Buffalo Chicken

3 lb. bag of frozen chicken, Frank's Red Hot Wing's Buffalo Sauce, & a packet of Hidden Valley Ranch Dip Mix.

We put all the ingredients into the CROCK pot:

I pour the entire bottle of Frank's Buffalo sauce right on top of the chicken.  The original recipe calls for 3/4ths of the bottle, but the first time I made it, we found it too dry.  Now I add the entire bottle and it is wonderfully juicy.  At my son's request, I tried the Frank's Hot Buffalo sauce once.  He liked it but it was too hot for me.  Now we make it this way and if he wants more heat, we add it to his individual portion.

I add nearly all of the Ranch Dip mix right on top of the chicken, put the cover on the crock pot, and cook it on low for at least six or seven hours.

At that point, I pull the chicken breasts out of the crock pot and pull them apart with two forks.  If it is difficult, I know they are not ready.  But usually, after about six hours, they just fall apart.

After all the chicken is shredded, I put it all back into the slow cooker, add a couple tablespoons of butter, and let it cook for another hour so the shredded chicken can soak up all that yummy sauce.

After an hour, all the sauce is soaked up and the chicken is nice and juicy.

Now it is time to eat!  My favorite way to have this is as a sandwich on a toasted deli roll with some melted pepper jack cheese.  But we also use it in scrambled eggs, macaroni & cheese, nachos, on crackers, egg rolls, quesadillas, melt with some Velveeta instead of Rotel to make a dip...