Crockpot Shredded Buffalo Chicken Sandwiches

Ingredients

• 3-4 large chicken breasts (about 1.5 pounds)
• 1 (12oz) bottle of Frank's Buffalo Wing Sauce
• 1/2 packet ranch seasoning mix (about 2 tbsp)
• 2 tbsp butter
• hoagie rolls for serving

Instructions

1. Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours. 
2. Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).
3. Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.
4. That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw. 

This article and recipe adapted from this site

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