Teach cooking

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Chicken breasts slow-cooked in cheddar hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. If you have 5 minutes you can make this! That's all it takes to get your crockpot going with this super easy sauce.

Ingredients

• 1 + 1/2 cups (12 ounces) hot wing sauce (I like this one )
• 1/4 cup chicken broth or water
• 1 tablespoon yellow mustard
• 1 + 1/2 - 2 pounds boneless, skinless chicken breasts
• coarse salt and fresh black pepper
• 2 tablespoons butter
• 1 cup shredded sharp cheddar cheese, plus more if you like it extra cheesy

Ranch Dressing:

• 1/4 cup mayonnaise
• 1/2 cup buttermilk
• 1 small clove garlic, minced
• 1 teaspoon white vinegar
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried or fresh dill
• sea salt and fresh black pepper

To Serve:

• rolls
• pickles
• celery sticks

Instructions

1.     Mix the hot wing sauce, broth and mustard together in the crockpot. Cut the chicken breasts in half and season well with salt and pepper. Add them to the crockpot and turn to coat them with the sauce.
2.     Cook on high 4 - 5 hours or low 7 - 8. You can stir them and rearrange them in the pot halfway through.
3.     Remove the chicken to a cutting board and shred it with two forks or let cool until you can handle it and shred it with your hands.
4.     Stir the butter and cheese into the sauce then add the chicken and mix well. Let cook another 15 minutes or so until the butter and cheese is completely melted.
5.     To make the ranch dressing whisk the mayonnaise and buttermilk together in a small bowl then whisk in the garlic, vinegar, parsley and dill. Season to taste with salt and pepper.
6.     Serve on toasted rolls drizzled with ranch dressing and pickles with celery sticks on the side. Can also be used for sliders, burritos, tacos, enchiladas, salads and whatever else you can dream up!