Crockpot Buffalo Chicken

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. 

I’ve
said this again and again, but you have to
buy these liners for your crockpot! I can’t tell you how much cleaning time it
will save you. 

{ranch
packet}

{buffalo 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

1
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!