Crockpot Buffalo Chicken

Crockpot Buffalo Chicken

Thanks to Pinterest I have been eyeing a number of Buffalo Chicken recipes I wanted to try and when I found this Crockpot Buffalo Chicken recipe I had to give it a try!  I followed the recipe and should have cut it in half.  I have enough Buffalo Chicken to feed an army!

Crockpot-Buffalo-Chicken

Crockpot-Buffalo-Chicken-ingredientsCrockpot Buffalo Chicken

3 lb. of frozen chicken breasts
1 bottle of Franks Wings buffalo sauce
3 Tablespoons of homemade ranch seasoning (recipe is below)

I also decided to throw in 2 celery stalks after chopping them and a blue cheese wedge from Laughing Cow.  I only added these things because I had them.  I didn’t taste the celery and I only had 1 wedge of Laughing Cow so it also didn’t impact the taste much.  If you were wondering if the Laughing Cow melted, it didn’t.  8 hours in the crockpot and it still didn’t melt…dang!

The Ranch Dressing Mix I got from Bake Your Day and it was super easy!

Homemade Ranch Dressing Mix

2 Tablespoons Dried Paisley
2 Teaspoons Dried Dill (I went with ground seed)
1 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoons Black Pepper
1/2 Teaspoon Dried Chives
Pinch of salt

Crockpot-Buffalo-Chicken-Pre-CookingA packet of Ranch Dressing Mix is approximately 3 Tablespoons and the mix about is approximately that much.  So I just used the whole mix.

I am not a fan of putting frozen chicken in the crockpot because I like to trim off the gross white stuff and you can’t do that very well when the chicken is frozen.  But frozen chicken will cook in the crockpot.

Since I did the whole recipe I had to layer the chicken breasts.  Because I layered them I put down the first layer then covered it in Frank’s Red Hot Sauce (I couldn’t find the wing version but the regular kind worked just find), then I did a layer of the ranch dressing and one stalk of celery.  I repeated the process, put the lid on and set the time for 8 hours on low.

This recipe makes so much chicken that I’d almost recommend cutting it in half.   I used the buffalo chicken in several dishes to try out a few Pinterest recipes.  The first meal I ate was just simple wraps.  A little Greek yogurt, chicken and some mozzarella in a tortilla.  Next I decide to branch out and try something new.

First I made this Buffalo Chicken Pizza recipe although I used a pre-made crust from Boboli since they now have a thin crust option.  This pizza was SO easy and delicious.

Next I made these Buffalo Chicken Egg Rolls recipe.  First go round I wasn’t all that impressed, but I think that had more to do with the egg roll paper I used and my oven.  They were hot but the egg roll paper didn’t really taste cooked and had a serious flour taste to them.  So I’m not really sure about that.  Then I tried again, this time I put a little olive oil on the outside so it would get more crispy and I made sure I flipped them half way through.  Another thing I tried was cooking them longer, the package suggests 20 minutes, I went with 30 and this time they turned out great.

I’ve still got a ton of chicken leftover and that I ended up freezing it to use in the future.  Maybe this will help me get a head start on a Superbowl party dish; we’ll see.

Comments

  1. I am so making this and I love the “real” ranch recipe! totally beats that packaged crap!

Trackbacks

  1. […] Tarragon Chicken Beef Fajitas Buffalo Chicken Wraps Shrim & Broccoli Pasta Pistachio Pesto […]

  2. […] Buffalo Chicken Wraps – So I had these twice and was so excited to start chowing down that I completely forgot a picture!  They were great though!  I’ll definitely be making these again.  Well for myself I guess though since The Hubby has informed me that he isn’t really a fan of the buffalo flavor. […]

Speak Your Mind

*

%d bloggers like this: