Shredded Buffalo Chicken



  1. Place the chicken in the bottom of the crockpot and cover with one tablespoon of dry ranch dressing mix.
  2. Pour 1/8 cup each of frank’s red hot sauce and frank’s buffalo wing sauce over the chicken and top with one tablespoon of butter.
  3. Set the crockpot to low and cook for 4-6 hours.
  4. 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.
  5. Cook for another ten minutes to one hour, stirring occasionally.
  6. Remove chicken from crockpot and serve immediately, refrigerate for up to three days, or freeze in an airtight container for up to three months!