| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Servings |
people
|
Ingredients
- Ranch Seasoning
- 2 tbsp buttermilk powder
- .5 tsp dried parsley
- .25 tsp Dried Dill
- .25 tsp Onion Powder
- .15 tsp Garlic Powder
- .25 tsp lemon pepper
- .15 tsp Sugar
- .15 tsp Salt
- .15 tsp Black Pepper
- Buffalo Chicken
- 12 oz oz. hot sauce
- 2 lbs Chicken Breast
- 4 tbsp butter $0.40
Ingredients
|
Instructions
- Combine the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, sugar, salt, and pepper) and hot sauce in a bowl.
- Place the chicken breasts in the bottom of a 3 quart or larger slow cooker. Cut the butter into chunks and place the butter on top of the chicken. Pour the hot sauce mixture over the chicken and butter.
- Place the lid on the slow cooker and cook on low heat for four hours. After four hours, use two forks to shred the chicken (if it's not tender enough to shred yet, let it cook a little longer).
- Serve the shredded chicken and sauce on sandwiches, in quesadillas, on top of nachos or salads, or as a dip for crackers and chips.
Recipe Notes
Notes
*You can use a store-bought packet of ranch seasoning instead of the homemade mix, if needed.
**Buffalo sauce is usually made with Frank's Red Hot Sauce, but you can use any similar vinegar-based cayenne flavored hot sauce for this recipe. I used the ALDI version of Frank's and it was great!
Nutrition
Serving: 0.5cup | Calories: 191kcal | Carbohydrates: 2g | Protein: 25g | Fat: 9g | Sodium: 1350mg | Fiber: 1g