April 28, 2013

Crock-Pot: A college student's best friend (Ben Frederick, April 28, 2013, CS Monitor)

Crock-Pot Buffalo Chicken

3 lbs. boneless chicken breast

1 12-ounce bottle of Frank's Buffalo Wings Sauce

1 packet of Ranch Dip Mix

2 tablespoons butter

Some bread, rolls preferably

1. Put frozen chicken, wing sauce, and ranch dip mix into Crock-Pot. Cook on low for 6-7 hours.

2. Using two forks, shred chicken, then return to Crock-Pot (you can shred it while it's still in the pot too, as long as you don't plunge your hands into the hot lava). Add butter. Cook on low for an additional hour.

3. Serve on toasted deli rolls with pepper jack cheese or bleu cheese dressing (if desired).

Posted by at April 28, 2013 9:20 AM
  

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