I just kind of winged it for this one, so I don’t have a source to cite for the recipe.
- 3 boneless skinless chicken breasts
- salt and pepper
- 12 oz. bottle of hot sauce (I used Frank’s, naturally)
- 1/4 cup yellow mustard
- 1 1 oz. ranch seasoning packet
- 2 tbs butter
- ranch dressing
- baked potato
Put the chicken breasts into your slow cooker. I used the 2 quart insert for mine. Salt and pepper the chicken.
In a small-medium sized bowl, combine the hot sauce, mustard, and ranch seasoning. Mix well. Pour over the mixture over the chicken breasts, ensuring that they are submerged beneath the surface.
Set the slow cooker to high for 4 hours and walk away.
Once the chicken is cooked through, remove it from the slow cooker and shred it with two forks. While you’re shredding, add the butter to the hot sauce mixture and allow it to melt. Return the chicken to the hot sauce and stir, allow it to cook for about 1 hour longer.
You can do quite a few things with this chicken, depending on what kind of mood you’re in. We used it to top some baked potatoes, and are planning to make a buffalo chicken pizza later in the week. You could also probably make some pretty awesome tacos, or a quesadilla, too.
Sean didn’t think that this was too hot, but I sort of did. Granted, I’m kind of a baby when it comes to spicy foods, so take from that what you will. It was really good, it just needed to be tempered by the cheese and ranch a little, in my opinion. Enjoy!