Crock Pot Buffalo Chicken

Can you tell my family likes "Buffalo" flavored things?

I found this recipe here and my family and the friends 

they had over all loved it!

        Crock Pot Buffalo Chicken

• 3 lb. bag of frozen chicken breasts
• 1 bottle Frank's Wings Buffalo Sauce
• 1 packet Ranch Dip Mix
• 2 TBSP butter

1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
2. Cook on low at least 6 to 7 hours
3. Using two forks, shred chicken & return to crock pot.
4. Add butter.
5. Cook on low for an additional hour.
    

This is such a super easy supper.  Toss it in before work and it only requires 

a little more work once you get home.

I served it with these delicious Salt & Vinegar Potatoes.

If you love buffalo flavored dishes just click the label "Buffalo" 

at the bottom of this post to see a couple other tried and true

recipes I have.

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Buffalo Chicken Soup

Hope everyone out there had a great Easter!

As I've mentioned before, my kids love hot and spicy

things and anything with Frank's hot sauce in it.

Last week they requested Buffalo Chicken Soup.

This recipe was adapted from my friend Stacy.  I eliminated

the milk and used broth as well as adding lots of veggies.

This has become a family favorite!

 Buffalo Chicken Soup

• 6 c. chicken broth
• 2 cans cream of chicken soup (I use the 99% fat free kind)
• 1 can Campbell's Fiesta Nacho soup
• 3 c. cooked chicken, diced
• 1 c. sour cream (I used fat free)
• 2 c. carrots, diced
• 1 c. celery, diced
• 2 c. onions, diced
• 1/4 c. hot sauce (add more to taste, we always use Franks)

Combine all ingredients in a sauce pan and simmer for 30-40 min. 

This can also be made in the crock-pot.  Cook on low 4-5 hours.

We finish with a little dollop of sour cream or crumbled 

blue cheese and some diced scallions.

Serve with celery and blue cheese.

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Buffalo Chicken Casserole

This is a FAVORITE with my family, especially the kids.

It gives you the taste of chicken wings but in a much healthier way.

You're cutting out the deep frying and adding lots of veggies.

Ingredients:

Olive oil

4 chicken breasts cooked and chopped

Salt & pepper to taste

1 med. onion, chopped

2 carrots, peeled & sliced

2 stalks celery, chopped

2 cloves garlic, diced

3 TBSP butter

3 TBSP flour 

2 cups chicken stock

1/4 hot sauce ( we like Frank's)

1 1/2 cups shredded cheese (cheddar or mozz)

Topping: Boxed biscuits made according to directions.

You may need milk or an egg depending on what you choose.

I've used Jiffy & Bisquick (and also Jiffy Cornbread)

If you use the cornbread use water when you make it.

Saute the carrots, onions and celery in olive oil until tender.

Add garlic, salt and pepper.  When veggies are tender push them to the

sides of the pan.  Add the butter & flour and cook about 1 min. 

Add stock and hot sauce and bring to a bubble.

Add chicken to the pan. Season with S&P. Simmer until thickened.

Pour chicken mixture into casserole dish.

~Make biscuits or cornbread and add shredded cheese to it.

Spread over top of chicken.

Bake at 375 about 25 min. until golden & bubbly.