CROCK POT BUFFALO RANCH PULLED CHICKEN
Sent in By Rick Serafin of Phoenix Arizona
Used it in burritos, over rice, over noodles…the options are endless.
5 Fresh or Frozen boneless and skinless Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 packs dry ranch dressing
1 C Buffalo Toms Gourmet Hot Sauce
Place frozen chicken breasts into the slow cooker.
Mix together all remaining ingredients in a bowl.
Pour sauce over frozen chicken breasts and turn to low.
Cook for about 5 hours.
Using two forks or tongs, shred chicken.