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Thursday, October 5, 2017

Slow Cooker Buffalo Ranch Shredded Chicken

Now that it's football season (err fall) I am craving all things Buffalo. This buffalo ranch shredded chicken is stupid easy and perfect for weekday lunches over a salad or a baked sweet potato smothered in some homemade ranch. Basically a dump everything in the slow-cooker and forget about it, kind-of-meal. 


1 lb. Boneless skinless chicken breasts
1/2 tsp dried Dill 
1/2 tsp salt 
1 tsp onion powder 
1 tsp garlic powder 
1 TBS. Dried parsley. 
1/3 cup hot sauce (I used Frank's red hot)
3 TBS. Ghee (can use equivalent amount butter)


Put chicken in Crock-Pot, cover with spices. Mix hot sauce and Ghee and then pour on top of chicken. Cook on high 2-3 hrs or low 4-6 hours. Shred and feel free to add more hot sauce, Ghee or some mayo! I knew I was going to use in salads with dump ranch so I left it a little drier.

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