You know those times when you're lying awake at night thinking about something? Maybe you're thinking about something stressful happening the next day. Maybe it's thinking ahead to the weekend. Maybe you're putting together a mental to-do list (that's my usual). Well, the other night, this recipe was keeping me awake. I know most people don't think about buffalo chicken at 1am, but we've established I'm not normal.
Here was my thought process: the most popular recipe on my blog (crockpot chicken tacos) is such a hit because it's delicious and incredibly easy. The ingredients are chicken, a jar of salsa, and a packet of taco seasoning. The readers, being fantastic as you always are, have commented dozens of ways to make this recipe even better. One of these is adding a block of cream cheese at the end. My favorite dip recipe is this buffalo chicken dip. It knocks the socks off of every other buffalo chicken dip recipe out there. The ingredients are canned chicken, dry ranch, buffalo sauce, cream cheese and cheddar. So, since the powder to liquid ratios are all the same, I saw no reason that I couldn't make easy crockpot buffalo chicken. The raw chicken goes in with buffalo sauce and dry ranch for 4-6 hours and right before it's done you add in a block of cream cheese and stir in some sharp cheddar.
See? It's the kind of thing that will keep you up at night. I can only make crockpot recipes over the weekend because of work, so fast forward two weeks and I'm finally able to give this recipe a try. It was amazing. The creamy cheese flavor mixed with the tangy and slightly spicy buffalo sauce kick...perfect.
I put the chicken into rolls and made little sliders. I tried using the take and bake rolls from the grocery store and King's Hawaiian slider rolls. I couldn't pick a favorite because I liked them both. I think it'd be good made into quesadillas as well. The key is to make sure it's hot and the rolls are heated too. Just like lukewarm dip isn't ideal, neither is lukewarm crockpot buffalo chicken.
Crockpot Shredded Buffalo Chicken
Makes 15+ Sliders
3 Boneless, Skinless Chicken Breasts (this is what I used)
8oz Buffalo Sauce*
1oz Package Dry Ranch Mix
4-6oz Cream Cheese*
2 cups Shredded Sharp Cheddar Cheese
Add first three ingredients to crockpot and toss to coat. Cook on high for 4 hours or low for 6 hours. 10 minutes before you are finished, shred chicken with two forks. Chicken should shred easily and this will incorporate the extra sauce into the chicken. You will think you have too much sauce before you do this, but as you shred it you'll notice the sauce begins to coat the chicken instead of sitting at the bottom of the pot. There should be no large pieces of chicken left.
Add in block of cream cheese and stir to melt. Add in sharp cheddar cheese and stir gently. Serve hot. Make sure the slider rolls are also hot.
If you are bringing them to a tailgate or something of that sort I'd suggest making the chicken and pre-assembling the sliders in a 13x9 pan. Cover the pan with foil and heat at 375 degrees until rolls are warmed as well. Store leftovers in fridge or freeze to enjoy at a later date!
*You can adjust these up or down depending on how spicy or creamy you want the chicken.