Crockpot Buffalo Chicken

When I bought my crockpot about a month ago I went in search for crockpot recipes. This is one of the recipes I found on pinterest and re-pinned. We loved it! Good thing because it made a LOT, at least a lot for two people. We had enough leftovers to have this a second time, very soon. Possibly a third time using her suggestion to serve it as a dip by adding it to melted velveeta - yum! You can find the original post along with other serving suggestions here at My Kitchen Apron.

1 1/2 lbs boneless skinless chicken breasts, frozen
1 cup Louisiana wing sauce, original
4 tsp ranch dip mix
1 Tbsp butter

Place frozen chicken breasts in two quart crockpot. Pour sauce on top of chicken then sprinkle with ranch dip mix. Cook on low for six to eight hours.

Remove chicken from crockpot and using two forks shred chicken. If chicken does not shred easily it needs to cook a little longer.

Return shredded chicken to sauce and add butter. Continue cooking for one hour.

Serve on hamburger buns and enjoy!

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