I love buffalo chicken. It’s just so yummy! I’ve made this recipe twice recently and people asking for more both times so I think people like it! I made it up, using this recipe as a starting point. I wouldn’t be surprised if there are similar recipes out there.
4-5 chicken breasts (I always use frozen and don’t defrost them. What can I say, I’m lazy.)
1 packet ranch mix (I use the store bought one as I haven’t found a homemade one I like yet. If you have a good homemade one, please send it my way!)
1/4 cup Buffalo Chicken Sauce
3 celery stalks, chopped (I do 1/4 inch pieces)
1/4 yellow onion, diced
1 box Neufchatel (or cream cheese)
1. In the Crockpot, place the chicken breasts, ranch mix, buffalo chicken sauce and the diced onions. If you have all day, cook on low for 6-8 hours. If you don’t have that much time, you can cook them on high for 3-4 hours. At this time I take the cream cheese out of the fridge to soften.
2. After cooking for 4-5 hours (on low, 2-3 on high) shred the chicken. You can also cut it into pieces. I use my Pampered Chef Salad Chopper (I never use it for salad, only meat!) to cut up the chicken right in the Crockpot. Stir it up to make sure all the chicken is coated with the sauce. About this time I’ll add the cream cheese. I use the whole block and place it in Crockpot in small chunks so it will melt easier/quicker. You can add the celery at this point as well (sometimes I wait because I like the celery to crunchy.) Let it cook for about another hour or until the cream cheese is melted.
3. Taste your buffalo chicken. If it’s not spicy enough for you, add more. If the celery isn’t soft enough, cook it longer.
Once it’s too your liking, you have several options.
1. You can can the buffalo chicken in rolls for sandwiches. I like add some lettuce for a little extra crunch.
2. Unroll crescent rolls and lay them out. Press the seams together and cut the dough into squares. Take the squares and press them into a mini muffin pan (you might want to great them…I didn’t and it was hard to get them out.) Using a tablespoon scope, fill each dough square with the buffalo chicken. Bake according the crescent roll instructions. You might have to bake it a little longer so the bottom will be fully cooked, but keep your eye on them so they don’t burn.
3. Another idea using crescent rolls is to take them and in the middle of each one place 1-2 tablespoons of the buffalo chicken. Roll the crescent roll around it and place on a baking sheet. Bake according to the crescent roll instructions.
4. Make it a dip by filling a small casserole dish with the buffalo chicken. Top with shredded cheddar cheese. Bake at 350 for about 15 minutes or until the cheddar cheese is melted and bubbly. Serve with little toasted breads or tortilla chips. I brought this to ladies night with some friends and we ate it all. I had been looking forward to leftovers but there weren’t any!
I really could eat the filling all by itself, it’s that yummy! I think my favorite uses are sandwiches and as a dip.