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Crockpot Buffalo Chicken Sandwiches
At a Glance
- Total
- 7 hrs 5 min
- Servings
- 8.00 serving(s)
Categories
- Main Course
- Sandwiches
- American
- Slow cooker
- Easy
- Slow Cooker
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Crockpot Buffalo Chicken Sandwiches brings together 3 lbs chicken breasts, individually frozen, 12 ounces bottle hot sauce, Frank's RedHot Wings Buffalo Sauce, 1 (1 ounce) package ranch dressing or 1 (1 ounce) package dip mix in a practical dish for home cooking. It takes about 7 hrs 5 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Crockpot or slow cooker, forks
Ingredients
- 3 lbs chicken breasts, individually frozen
- 12 ounces bottle hot sauce, Frank's RedHot Wings Buffalo Sauce
- 1 (1 ounce) package ranch dressing or 1 (1 ounce) package dip mix
- 2 tablespoons butter (optional)
- 8 submarine rolls
- 8 slices monterey jack pepper cheese (optional) or 8 slices other cheese (optional)
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Instructions
Dump frozen chicken breasts in crockpot. Pour bottle of Frank's RedHot Wings Buffalo Sauce over all, then sprinkle with ranch dressing mix. Cover and cook on low 6-7 hours. Shred chicken with two forks and return to liquid for an additional hour on low.
Toast submarine rolls with cheese, if desired. Top with chicken mixture.
Random tip: I saw a suggestion for easily shredding chicken using your Kitchen Aid mixer and the metal paddle attachment and will try that next time. One commenter said she used ranch dressing rather than the dry mix. I'll try this next time with about 1/2 cup.
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