A couple weeks ago I found a recipe for Shredded Buffalo Chicken Sandwiches. I bought the simple list of ingredients and then couldn’t find it again when I unexpectedly had time to make it…so I did a google search and landed two places. First was All Recipes. It looked okay, but I knew it wasn’t quite what I wanted. Two links down I found a fantastic blog with just what I wanted at Is This Really My Life.
But we are not spicy food eaters so I wanted to calm it down a little further. It turned out perfect.
*Please forgive the lack of pictures.
- 6-8 boneless skinless chicken breasts, mine were partially frozen.
- 1 envelope ranch dressing mix (1 oz.).
- 2 tablespoons butter
- 1/2 a jar Frank’s Red Hot Wings Buffalo Chicken Sauce.
- 6 mini sub rolls
Put all but the sub rolls in the crockpot. Cook on high for 1 hour, on low for 4 hours, shred chicken, return to crockpot for 2 hours.
Serve on rolls, add cheese, ranch or bleu cheese dressing (if desired–we did not).
The above had just the right kick to it for us, but if you like a decent amount of spicy, you will want to up the Hot Sauce as desired up to the full 12 ounce bottle.
We ate it the second day over macaroni and cheese, we have small kids, what can I say, most everything ends up over macaroni and cheese. It was a great addition to the cheesy noodles. I am shocked at how little there is left now, even with the girls refusing to eat it.
“It smells good, but doesn’t taste good,” was Caitlyn’s appraisal. But as you know, 4 and 5 year olds are horrible judges of culinary delight.
And since there are no pictures of food, here is at least a couple cute baby pictures in the kitchen…that fits, right?
Linking up with Energizer mommy for In the Kitchen Mondays.