I love, love, love buffalo wings (hot, please!), but since I try to keep fried food to a minimum, I'm always looking for other ways to replicate the flavor. This recipe comes from the blog Forever Now and Then, and it completely hit the mark.
My chicken breasts were on the small side, so it looked pretty soupy during the cooking process. I was beginning to re-think the addition of chicken stock and wondering if I should drain the chicken before serving. But, after I shredded the chicken and kept it warm in the sauce for a little while longer, to make sure every bite of chicken was coated, it really came together.
I used a bottled sauce from a local BBQ joint, which happened to be a thin, heavy-on-the-vinegar variety. You could certainly use a sweeter, thicker sauce, which would cut the heat. However, I absolutely loved the spice and tang of this chicken. I'm not a huge fan of blue cheese, but I think a few crumbles in this sandwich would have put it over the edge.
4 frozen chicken breasts
1 cup BBQ sauce
1/2 cup hot sauce
1/4 cup ranch dressing
1 cup BBQ sauce
1/2 cup hot sauce
1/4 cup ranch dressing
1 cup chicken broth
Place frozen chicken breasts in crock-pot. Combine remaining ingredients and pour over the top. Cook on high for 4-5 hours. Shred chicken with two forks and stir. Cook on low until sauce thickens.
If the bun could talk, it wouldn't... 'cause it would be too busy stuffing its mouth with this incredible wing-like concoction! YUM.
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