Slow Cooker Buffalo Chicken Sandwiches with Ranch Fried Pickles

• Meat

  • 5 Chicken breasts, boneless skinless frozen

• Condiments

  • 1 Blue cheese dressing
  • 1 Ranch fried pickles here
  • 1 (12 ounce bottle Your favorite hot sauce

• Baking & Spices

  • 1 (1 ounce packet Ranch seasoning, dry

• Bread & Baked Goods

  • 6 Cobblestone bread toasted onion rolls

• Dairy

  • 1 1/2 tbsp Butter
  • 4 slices Cheese

Found on thecookierookie.com

Description

Ingredients

• 5 boneless skinless chicken breasts, frozen
• 1 (12 ounce) bottle of your favorite hot sauce (I love Franks), divided
• 1 (1 ounce) packet dry ranch seasoning
• 1 1/2 tablespoons butter
• 6 Cobblestone Bread Toasted Onion Rolls
• 4 slices cheese (I used Gouda and also love Cheddar on it!) optional
• Blue Cheese Dressing, optional for garnish
• Ranch Fried Pickles HERE ), optional for garnish

Directions

• Place chicken breasts along with 3/4 of the bottle hot sauce and ranch seasoning into a non-stick sprayed slow cooker.
• Allow to cook on low for 6-7 hours or on high for 3 1/2-4 hours.
• Add the butter and the remaining hot sauce, and shred chicken with forks. Stir to combine.
• To assemble sandwiches, place cheese and chicken on toasted bun. top with blue cheese dressing and Ranch Fried Pickles (recipe HERE ) if desired.
• Enjoy!