Shredded Buffalo Chicken

This was super easy and yummy to make. We used the shredded buffalo chicken as the filler in my homemade flour tortillas, along with lettuce and ranch dressing. I love a good buffalo wing, and this recipe gives me all the heat and flavor of that without getting my hands all messy!

If you already have cooked chicken, dice it up or shred it and add buffalo sauce and ranch dressing to it for a quick meal. If you are starting from scratch, the recipe is as follows:

2 lb. boneless skinless chicken thighs (I used a whole small chicken)

1/2 tsp. salt

3/4 cup buffalo wing sauce (from 12-oz jar)

3/4 cup ranch dressing (I make my own using buttermilk, mayo, and Hidden Valley mix = no Titanium Dioxide)

8 homemade flour tortillas (read here why I won’t buy tortillas anymore)

3 cups shredded lettuce

1. In 1 1/2 qt. slow cooker, place chicken; sprinkle with salt.

2. Cover (with 4 cups water and lid); cook 6 to 7 hours on low.

3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid. In clean slow cooker mix together buffalo sauce and 1/4 cup of the ranch. (If you’ve used a whole chicken then separate the meat and shred, using two forks. Discard the bones, skin, broth, etc. or place into a stock pot to cook down and make a stock.)

4. To serve, spread each tortilla with 1 tbsp remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 lettuce. Roll up tortilla and eat 🙂

*Stay tuned for an awesome buffalo chicken dip recipe for leftovers! (Coming soon ;p)

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