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Pulled Buffalo Chicken

3 lb bag frozen chicken (I thawed, but original recipe said it didn’t have to be)
1 bottle Frank’s Red Hot Buffalo sauce
1 packet Hidden Valley Ranch dip mix

Combine all ingredients in crockpot; chicken first, then drench in buffalo sauce, and pour the ranch mix on top. Cook in crockpot on Low around 6-6 1/2 hours.

I also added about 1/4 cup of water, just because some commented it was a tad too spicy in the recipe reviews I read, and I like things hot but not too too hot. This worked wonderfully, but I’m sure it’s absolutely delicious either way! It turned out so juicy and flavorful, and the chicken was so soft it melted in your mouth.

I got some fresh bread at the bakery, buttered it and baked it on 325 for about 7 mins. and made into sandwiches with a sliced provolone-mozzarella blend on top, and lastly some ranch dressing. Got rave reviews, so I thought I’d share! 🙂



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