We’re getting down to the wire kids. I only have a handful of recipes photographed in the actual original Pike Place Kitchen left! Wahh. I don’t know if I should be sad or proud? Does this mean I’m FINALLY working my way around to showing you all the things I promised? I can’t tell. DO I NEED TO CHANGE THE BLOG NAME? what are your thoughts? I hate the idea of rebranding. it sounds like so much effort. ughhh. I don’t know.
What I know for sure is: this one’s an oldie… which is why SO MANY (aka like 99%) of the pictures are horizontal. I gave up on that a LONG time ago… they just don’t look as cute. sigh. what’s a girl to do?
ANYWHO. this is another one that’s easy to make for one person OR double/triple it for an army of people.
UM. and it takes literally like 10 minutes to pull together. As in, you only do stuff for ten minutes. The rest of the time you’re letting your slow cooker do ALL THE WORK. does it get better than that?
The answer is no. it doesn’t get better.
So I know, I KNOW. there are like a bajillion different slow cooker buffalo chicken recipes/dips out there. Why does the world need another one? ehhhh. it probably doesn’t. but this is my GO-TO. It’s the one I throw together on the reg. it’s the one I double and keep frozen just in case I need an easy meal, because HELLO it’s totally freezable. It’s super simple and versatile and easy as heck to customize.
FOR EXAMPLE. last weekend chicken was on sale so I picked up two chicken breasts with the intention of throwing this together for a snackkk. I forgot about it until Frankie and I had a friend over on Saturday… naturally when I remembered I jumped up to throw it in the crockpot. our poor (vegetarian) guest moseyed on into the kitchen to see me cleaning raw chicken like WHATTT. (for your info – probably best to do this BEFORE you have guests over) anyway we were planning on leaving to go to a few bars for Frankie’s birthday and after she saw me with the chicken she poured herself another glass of wine… I was done before she was finished pouring the wine. NO JOKE. she was like “oh. that was… fast.”
UM, UM, UMm. and when I threw it together this weekend I totally added half an onion (minced). and mixed it in with the chicken and it was WONDERFUL. I’ll deff be doing that again. I love onion and buffalo chicken, it reminds me of my favorite buff chix pizza from Pizza King. DOOO it.
Other customizations? UM how about more buff sauce??? if I’m trying to make it like a “dip” WITHOUT cheese (because… ew) – I totes add more buffalo sauce and butter (to give it a little creamier texture). OH try adding a little sriracha for a KICK! wanna make this… healthier? add some chia seeds for a little crunch and some fancy health benefits (my answer for EVERYTHING).
OKAY. how about how to USE IT?? these are my go-to ways:  eat it straight up. yup with nothing at all. naked, if you will (the chicken not you… although I’m not supposed to be judging).  I like to add the additional butter and sauce to make it dip-pier and get at it with some tortilla chips. OR celery? love me some buffalo and celery.  in a rice bowl with some rice, chia seeds, & veggiessss (broccoli is my fave to include + onion + pepper + carrots + celery).  ON A PIZZA. if you want a quick and easy one try this one.  I’ve definitely made a buff chicken quesadilla… sans the cheese because I’m a FREAK. but you can use cheese! or maybe you wanna go crazy with blue cheese dressing. you do you.  I’ve been dreaming about making a buffalo chicken potsticker. OR maybe even throwing it into a wonton wrapper with some shredded carrots/celery and bake the crap out of them to get a crunchy little appetizers for game days with blue cheese or ranch (or extra buffalo sauce if you’re crazy like me) for dipping! so cute!  make a little sandwich! quick little picnic idea. just like pulled pork throw it on a hamburger bun and you’re dunzooo.  um eat it on [or on the side of a salad! I love it combined with this one. it’s fresh and cool and perfect.  I’m on a serious zucchini/cucumber noodle kick right now. I could totally see a refreshing lunch with some of this on a cucumber noodle! maybe add some (brown-butter?) toasted breadcrumbs and minced shallots! & chia & like a TINY bit of your fave dressing (or maybe just olive oil?)  MAKE a grilled cheese OR a panini. yeahhhh. I TOTALLY got some crusty bread, slathered it with butter, layered on this salad and shredded buff chicken, and grilled it up sans cheese… it was heaven. and TOTALLY worth it.
you’re totally going to trash those up with ALL THE cheese… aren’t you? ugh. i’ll find a way to forgive you.
- 2 chicken breasts
- ¼ cup frank's red hot sauce, divided
- ¼ cup frank's buffalo wing sauce, divided
- 2 tablespoons butter, divided
- 2 tablespoons hidden valley ranch dry mix, divided
- Place the chicken in the bottom of the crockpot and cover with one tablespoon of dry ranch dressing mix.
- Pour ⅛ cup each of frank's red hot sauce and frank's buffalo wing sauce over the chicken and top with one tablespoon of butter.
- Set the crockpot to low and cook for 4-6 hours.
- Remove chicken breasts and shred, using two forks, a food processor, or your favorite method. Return the shredded chicken to the crockpot and combine with remaining hot sauces, butter, and dry ranch mix.
- Cook for another ten minutes to one hour, stirring occasionally.
- Remove chicken from crockpot and serve immediately, refrigerate for up to three days, or freeze in an airtight container for up to three months!
Does it get any better than that? I think not.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen