Crock Pot Buffalo Chicken Casserole Recipes

CROCK POT BUFFALO CHICKEN

Steps:

• Pour the chicken broth into the crock pot. Lay the chicken breast on top, then top with the ranch seasoning. Cover and cook on high for 2.5 hours or low for 3.5 hours. (Cook to internal temperature of 165˚F)
• At the end of the cook time, remove the chicken and shred it. Drain the broth, reserving 1/4 cup of the broth.
• Place the shredded chicken, the reserved ranch seasoning and broth, and cream cheese back into the crock pot and stir until everything is evenly combined.
• Stir in buffalo sauce adding additional sauce until you reach your desired level of spice.

CROCK POT BUFFALO CHICKEN

Steps:

• Pour the hot sauce and the ranch dressing into the crock pot. Whisk together.
• Add the chicken and submerge it in the buffalo sauce.
• Cook on low for 4-6 hours.
• Transfer the chicken to a large bowl and shred it using two forks. This will be very easy because the chicken will be very tender. Once the chicken is shredded, stir in extra buffalo sauce from the crock pot until the chicken reaches your desired level of spiciness.

CROCK POT BUFFALO CHICKEN CASSEROLE

Steps:

• Spray slow cooker with nonstick spray.
• Cut off ends of celery bunch and wash. Set aside 4 - 5 stalks for garnish. Chopped the rest, even leaves, into 1/2 inch pieces.
• Place chicken breast in crock pot, sprinkle with garlic salt. Add celery and onion ontop. Pour buffalo sauce over top. Add cream of something soup. Cook on low for 6 hours.
• When done, boil your pasta according to package directions for al dente. While past is cooking shred the chicken. Stir in sour cream, ranch, yogurt and cheese until combined.
• When pasta is done drain well and transfer to slow cooker and stir well to combine.
• Mince the celery that was set aside earlier and serve as garnish. Extra ranch and sour cream also make good garnishes. Enjoy!