Slow Cooker Spicy Buffalo Ranch Chicken Recipes

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

BUFFALO RANCH CHICKEN DIP (BAKED OR SLOW COOKER)

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine the first 6 ingredients until blended, then spoon into shallow 1-quart baking dish.
• Bake 20 minutes or until mixture is heated through; stir. Serve warm with crackers, chips, pretzels and/or vegetables.Alternative slow cooker method: Mix first 6 ingredients together in a medium bowl, transfer mixture to a slow cooker, and cook on high for 1½ to 2 hours. Garnish with green onions, if desired, and serve warm with crackers, chips, pretzels, and/or vegetables.

SLOW COOKER SPICY BUFFALO RANCH CHICKEN

Steps:

• Combine chicken, hot sauce, and ranch dressing mix together in a slow cooker.
• Cook on Medium for 6 hours. Shred chicken and serve on buns.

SLOW COOKER BUFFALO CHICKEN SOUP

Steps:

• Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Put the chicken, salt, garlic powder, onion powder, and the hot sauce in the slow cooker and cook on high for 4 hours (or 8 hours on low).
• Remove the chicken from the slow cooker and shred it, using two forks. Return the shredded chicken to the crock, add 1/2 cup of ranch dressing and stir until the everything is well-mixed, let cook another hour or so.
• Serve with hoagie rolls, blue cheese crumbles, additional ranch dressing, and a sprinkle of green onions.

SLOW COOKER BUFFALO CHICKEN

Steps:

• Combine the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, sugar, salt, and pepper) and hot sauce in a bowl.
• Place the chicken breasts in the bottom of a 3 quart or larger slow cooker. Cut the butter into chunks and place the butter on top of the chicken. Pour the hot sauce mixture over the chicken and butter.
• Place the lid on the slow cooker and cook on low heat for four hours. After four hours, use two forks to shred the chicken (if it's not tender enough to shred yet, let it cook a little longer).
• Serve the shredded chicken and sauce on sandwiches, in quesadillas, on top of nachos or salads, or as a dip for crackers and chips.