Buffalo Chicken Packets In Slow Cooker. Every game day my husband is pleading with me to be taken to see them. Just 3 ingredients. Rolls-Royce them and pile them high to the juiciest spicy meal ever.
Ingredients
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2–2 1/2 lb. boneless skinless chicken breasts (approximately 4–5 medium size)
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1 cup buffalo wing sauce (whatever you like)
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1/2 cup ranch dressing or blue cheese dressing (dressing can be drizzled over (not served) as well)
Buffalo Chicken Packets: Instructions
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Prepare 6 large pieces of aluminum foil, about 12 inches in length. Mist the center with non-stick spray.
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Cut the chicken breasts into large chunks or dense strips for even cooking. Each packet has 3–4 chunks.
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In a medium bowl, mix the buffalo wing sauce and ranch or blue cheese dressing until smooth.
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Split the chicken pieces into 6 foil sheets and stack in the middle of each sheet.
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Pour the creamy buffalo sauce over the chicken, ensuring all pieces are well coated.
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Roll each foil into a tight packet, sealing the edges and pressing out large air bubbles without squeezing the chicken.
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Lay the foil packets seam-side up in a single layer in a 6-quart slow cooker. Stack remaining packets in alternating directions to fit.
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Cover and cook on LOW for 4–5 hours or HIGH for 2 1/2–3 hours until chicken is cooked through and can be shredded easily with a fork.
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Carefully open a packet to check for doneness; the thickest part should reach at least 165°F.
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For shredded chicken, use forks to tear it inside the foil, mixing with collected juices. For thicker pieces, stir to coat evenly.
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Optionally, pour additional buffalo sauce and ranch or blue cheese dressing over the packets before serving. Serve in buns, tortillas, or bowls.