Sparks from the Kitchen

This past Saturday was a very windy chilly day. It was sunny but you could tell that it’s still winter for the most part and hasn’t started the turn to spring. Much to my dismay.

I love buffalo chicken. I found a recipe for it and threw the ingredients in to my slow cooker at noon and was eating a delicious buffalo chicken wrap by 7:30. There is almost no prep-unless you consider twisting the cap off of the buffalo sauce bottle. You can do a lot with the finished product too. I made wraps but you could also wrap it in lettuce to eat or eat it with tortilla chips for a snack, put it on a salad—the list goes on and on.

Buffalo Chicken-slow cooker

  Ingredients:

• 3 lbs boneless, skinless chicken breast (not frozen. I used 3-1 lb breast pieces)
• 12oz bottle of Buffalo Hot Sauce (I used Tobasco brand)
• 1oz packet of  Hidden Valley Ranch Dressing Mix (the dry stuff)
• 2 tbsp light butter

Instructions:

1. Place the chicken in the slow cooker. Pour the sauce over it and then sprinkle the dry Ranch Mix over that.
2. Cook on low for 6 hours.
3. Remove meat and shred with 2 forks. 
4. Add the butter to the sauce in the cooker and stir to combine.
5. Return chicken to the cooker, stir to coat chicken in sauce, and cook for another 30 minutes.

To make the wrap in the photo above I smeared some Ranch dressing on the wrap then piled on some chicken and then some celery.  Then just wrap it up and eat.

Very slightly adapted from emilybites.com