Slow Cooker Shredded Buffalo Chicken Sandwiches

Last weekend, some of Rick's extended family came over for dinner. I needed a meal that could easily serve 8 people (including a few teenage boys) and that didn't require me spend hours slaving over a hot stove. My first thought was to grill out, but the weather forecast called for thunderstorms, so that was a risky proposition. My second thought? Something in the slow cooker, of course! I love that I can throw a huge amount of meat into the slow cooker, leave it for hours, and come back to an easy-to-assemble dinner. 

For this particular meal, I decided to make slow cooker shredded buffalo chicken sandwiches. The recipe is ridiculously simple, it feeds at least 10 people, everyone can prepare their own sandwiches with as much meat as they want from the slow cooker - everyone wins. Also, it can be served multiple ways, and can be made to work for any level of tolerance to hot sauce. I am a total wimp when it comes to spiciness, so I'll typically top my buffalo chicken sandwich with a little bit of light ranch dressing (I'm partial to Bolthouse Farms ranch dressing), which tones down the spice. If you want to kick it up a notch, feel free to add extra Frank's Hot or other hot sauce.

If you are looking for a low-carb option, the buffalo shredded chicken also tastes delicious in a lettuce wrap (the lettuce also mellows out the spiciness level). For this, big leaves of romaine lettuce work perfectly.

I served the sandwiches with corn on the cob and a spinach & berry salad, and there were no complaints from our guests. In fact, since Rick's cousin asked me to post this recipe on my blog so that his mom could make it for him, I would say the dinner was a success! Here you go, Erik!

Slow Cooker Shredded Buffalo Chicken Sandwiches

(adapted from Emily Bites)

Ingredients:

3 1/2 lbs. raw chicken breast (can be frozen or defrosted)
12 oz. bottle of buffalo sauce (I used Frank's Hot)
1 oz. package of dry ranch mix
2 tbsp. light butter

Hamburger rolls (or romaine lettuce) to serve
Light ranch dressing (optional)

Directions:

1. Place the raw chicken breasts in the slow cooker. Pour the sauce evenly over the chicken, and top with the dry ranch mix. Cover the slow cooker and cook on low for 7-9 hours, or on high for 4-5 hours, until you can easily shred the chicken.
2. Remove the chicken from the slow cooker and shred it using 2 forks. Return the shredded chicken to the slow cooker, add in butter, and stir. Cook on low for another hour to allow the chicken to soak up the sauce. (Don't worry if it looks like there is a lot of sauce when you first shred the chicken - it will all get soaked up!)
3. Serve on a hamburger roll (or in a large piece of romaine lettuce to make a carb-light wrap). If you would like, top with light ranch dressing.