Crock-Pot Buffalo Chicken Sliders

I originally published this recipe last December, but found myself searching through the blog for it earlier this week when I was meal planning. I ended up preparing this dish Monday afternoon in the Crock-Pot so Steven and I could eat on the leftovers all week long. It was just as delicious as I remembered! If you're looking for an easy weeknight meal, this is one that can't be beat. Enjoy!

Ingredients:

- 5 to 6 Boneless, Skinless Chicken Breasts

- 1 12 oz. bottle Franks Hot Buffalo Sauce

- 1 packet Ranch Dressing/Seasoning

- Swiss Cheese 

- Ranch Dressing

- Slider Buns

** Optional: Butter (to cut down on the spice of the sauce)

Directions:

- Place thawed chicken breasts, full bottle of buffalo sauce, and one packet of Ranch dressing/seasoning into Crock-Pot. Turn on high and let cook for four hours. (Optional: Add a Tablespoon or two of butter to cut down on the spice)

- Remove chicken breasts from Crock-Pot and shred chicken using a fork. (Or take an electric mixer directly to the chicken inside of the Crock-Pot to quickly and easily shred)

- Place shredded chicken back into Crock-Pot and continue cooking on low for another hour. 

- Place chicken on sliders. Add Swiss cheese and a dab of ranch on top of the chicken.

- Enjoy! 

Crock-Pot Buffalo Chicken Sliders

Is anyone else scared of the Crock-Pot? Just me? Well let me explain, I'm not scared of the actual Crock-Pot. I'm scared of leaving it on while I'm not home and it burning my house down. I mean, you should know by now that I'm just a tad irrational when it comes to things catching on fire.

The thing is, I really want to use my Crock-Pot! It's easy, convenient, and makes cooking dinner effortless. So when I was home on Monday (I took a much needed vacation day from work, or as I like to call it a "Mental Health Day") I knew that it would be the perfect opportunity to break out my Crock-Pot. The only problem was since I never use the Crock-Pot, I didn't have any good recipes. That's when I did what I always do when I'm at a loss for dinner ideas, I clicked over to Pinterest. 

One Crock-Pot recipe that I continued to see over and over again was Slow Cooker Buffalo Chicken. I figured since it popped up a few dozen times that it had to be worth the hype. My favorite part about the recipe was the ingredients, or rather lack of ingredients, that it called for. You literally pour three ingredients into the evil fire hazard (otherwise known to rational people, the Crock-Pot), let it simmer for several hours, and dinner is served! 

And because the internet needs just one more variation of this delicious recipe, allow me to introduce you to our new favorite dinner option, Crock-Pot Buffalo Chicken Sliders.

Ingredients:

- 5 to 6 Boneless, Skinless Chicken Breasts

- 1 bottle Franks Hot Buffalo Sauce

- 1 packet Ranch Dressing/Seasoning

- Swiss Cheese 

- Ranch Dressing

- Slider Buns

** Optional: Butter (to cut down on the spice of the sauce)

Directions:

- Place thawed chicken breasts, full bottle of buffalo sauce, and packet of Ranch into Crock-Pot. Turn on high and let cook for four hours. (Optional: Add a fourth to a half a stick of butter to Crock-Pot to cut the spice of the buffalo sauce)

- Remove chicken breasts from Crock-Pot and shred chicken using a fork. 

- Place shredded chicken back into Crock-Pot and continue cooking on low for another hour. 

- Place chicken on sliders. Add Swiss cheese and a dab of ranch on top of the chicken.

- Enjoy! 

See? I told you it was just about as easy as it gets! Steven and I both loved this dish, and I'm certain that it will quickly become a staple in our home (just as long as I'm home to watch the Crock-Pot while it's turned on, that is).