THE RELUCTANT GOURMET COOKING COMMUNITY

[kell]

4 skinless, boneless chicken
breast halves
1 (17.5 fluid ounce) bottle
buffalo wing sauce, divided
1/2 (1 ounce) package dry
ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise (any bun works)

DIRECTIONS:
1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

My changes : I put frozen breasts in the crock pot. Also three were w/skin and bones so after about 4 hrs. I cooled and cleaned them and returned to the pot after dumping the grease that was in there from the skins. Then I added 1 to 1 1/2 c chicken broth and cooked a couple more hours then shredded and added the dressing mix and 2 c. of Franks Red Hot and let 'er buck for another hour and half or so. Then I added the butter and served 'er up on toasted whole wheat buns. I also served blue cheese dressing to put on top or to dip. Also found that additinal sauce was not needed for topping. It stayed quite moist (due to the chicken broth, I think.)

The original recipe is from allrecipes.com. Posting the recipe is more work than making this dish.