Ever since I started making this chicken recipe, my fiancé has been obsessed. It’s a household staple- it’s always in our fridge. But I’m the kind of girl who gets burnt out on eating the same thing all the time so I sought our a similar, yet distinctly different way to cook chicken in the Crockpot.
I think it’s almost as good as the Mexican version, the Mr. thinks it’s slightly better. My favorite thing about it is that it’s equally easy: same number of ingredients, same amount of work.
All you need is a (small to medium) bottle of Frank’s Hot Sauce, chicken, and a dry packet of ranch seasoning. Mix the hot sauce and seasoning, then add the chicken. Turn to coat, and cook on high for 4 hours (longer if you’re using frozen chicken).
Once the chicken is cooked, shred it with a fork. Ta-da! It’s done. The recipe source suggests adding a couple tablespoons of butter, letting it melt in, and stirring it but I’m not convinced it’s necessary.
J’s been eating it plain, but I like it over chips with some melted cheese on top. I see a million Superbowl party options with it. Give it a try and let me know what you think!