Slow cooked to perfection, this simple but tasty recipe only calls for 3 ingredients! For only $7, this batch of buffalo chicken lasted us two meals this weekend – buffalo chicken sandwiches and buffalo chicken enchiladas.
Crockpot Buffalo Chicken
Ingredients:
3-5 lbs skinless, boneless chicken breasts {can use frozen}
12 oz bottle Texas Pete Buffalo Wing Sauce
1 packet Hidden Valley Ranch dressing mix
*You can adjust the spiciness of your recipe by using mild to hot wing sauce.
Directions:
Place chicken breasts into lined crockpot. Sprinkle ranch mix over top. Pour buffalo sauce over chicken. Cover and cook on low for about 3 hours {or high for 2 hours}. Shred the chicken inside the crockpot with two forks. Stir to coat chicken. Continue cooking shredded chicken in crockpot on low for about another
hour or until chicken absorbs most of the sauce.
{4 hours later}
Husband approved.
The following day I used the leftover buffalo chicken to make enchiladas…
Buffalo Chicken Enchiladas
Ingredients:
5 flour tortillas {I used soft taco size}
2 cups leftover buffalo chicken
10 oz can red enchilada sauce
1 cup 2% Mexican blend cheese, shredded
3 oz goat cheese, crumbled
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped
Avocado, if desired
Directions:
Preheat oven to 375 degrees. Spray a small baking dish with non-stick spray. Fold a few heaping tablespoons of shredded chicken into each tortilla, roll and add to dish, seam side down. Pour enchilada sauce on top of tortillas and add shredded cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled goat cheese on top. Garnish with the green onions, cilantro and avocado and serve.
One pot, two meals. Not bad!
