BUFFALO CHICKEN SLIDERS
I make these sliders at least once every football season. EVERYBODY loves them, and they are about as easy to make as it gets. It’s also wonderful that you can make them WELL in advance and then just reheat, leaving you lots of time to have fun with friends and family at the tailgate party instead of having to actually COOK on gameday!
4-6 frozen boneless, skinless chicken breasts
1 (12 ounce) bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter
For serving: Blue cheese and/or Ranch dressing, pickles, coleslaw
Put frozen chicken breasts in the bottom of your slow cooker. Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top.
Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot. This step takes no time, as the chicken will be falling apart.
Add butter, stir and cook on low for an additional hour.
At this point you can serve immediately, or let it cool, then refrigerate. Rewarm before serving. Serve on buns, and serve with a side of ranch or blue cheese dressing, as well as pickles and or cole slaw.
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