Ingredients:
3 to 4 boneless skinless chicken breasts1/2 cup Franks Red Hot Sauce
1/3 cup of butter
2 tablespoons of dry ranch dressing powder
Mix all of the ingredients in your slow cooker and cook until done (165 degrees). This is generally low for 4 to 6 hours or high for 2 to 3 hours. Remove the chicken (and shred if desired). Drizzle with extra sauce from the slow cooker and eat as is or serve over shredded lettuce or on a low-carb wrap. Add additional hot sauce and sour cream and black olives if desired.
This recipe is made with Franks Red Hot Sauce. I have a second Buffalo Ranch Chicken that made with Franks Buffalo Wing Sauce which you can find here http://www.lowcarbcrock.com/2012/02/4-ingredient-low-carb-crock-pot-buffalo.html
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I'm assuming you use frozen chicken breasts?
ReplyDeleteNo...I generally use thawed chicken breast. I have used frozen in a pinch a few times, but my limited experience has been the chicken tends to come out a bit more dry when cooking from frozen.
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