Buffalo Chicken (Tiffani)

• 2.5-3 lbs of chicken breasts (4-5 depending on size)
• 12 oz bottle of Frank's Red Hot Wing Sauce (make sure it is the wing sauce, not the hot pepper sauce)
• 1 pkg of dry rance dressing mix
• 2-3 tsp of minced garlic (if you don't like garlic, you can omit this)

Place chicken breasts in a crock pot. Cover with the wing sauce. Sprinkle the ranch dressing mix and garlic over the top. Cover and cook on high for 3-4 hours if chicken is thawed or 5-6 if chicken is frozen (both work equally well). When the chicken is fork tender (falls apart with a fork), shred the breasts and mix the shredded chicken with the sauce in the crock pot.

One of the easiest meals you'll ever cook is now ready to serve! Note: this has become our family's default Fast Sunday meal since it is ready essentially as soon as you walk in the door.

Serving options:

Buffalo chicken nachos, tacos, burritos, salad, sandwiches, etc.

Plenty of flavor to use in a variety of ways.