Ingredients
Scale
- 2 lbs raw boneless skinless chicken breasts
- 12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
- 1 oz packet of dry Ranch mix (I used Hidden Valley)
- 2 tbsp light butter
- 2 cloves garlic minced
Notes
Serve on lettuce wraps with bleu cheese crumbles
Directions
- 1. Place the chicken breasts in your slow cooker.
- 2. Pour the bottle of wing sauce over the top of the chicken.
- 3. Sprinkle the packet of ranch mix over the top of the wing sauce.
- 4. Add your minced garlic to the slow cooker, making sure to cover it with sauce.
- 5. Place the lid on your slow cooker.
- 6. Cook on low for 4-6 hours or until meat shreds easily.
- 7. Remove meat and shred it using two forks.
- 8. Return shredded meat to the sauce and add the butter.
- 9. Stir to combine.
- 10. Continue to cook on low for another hour so the meat can soak up the sauce.