| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| SHREDDED BUFFALO CHICKEN SANDWICH | |
|
1 (16 oz.) bottle buffalo wing sauce (FRANK'S®) 2 lb. boneless chicken strips buns SUGGESTED SIDES: Ranch dressing (I use HIDDEN VALLEY® dry mix) french fries or steak fries Wash chicken strips off, and add to Crock-Pot. Add buffalo sauce (enough to cover chicken) - save the leftovers. Put Crock-Pot on LOW for 6 hours. Toast buns, and add butter if you like. For dip, prepare Ranch dressing mix (substitute buttermilk for milk). Once chicken is done, it will fall apart. I chop it up with a fork, add to bun and top with remaining or leftover buffalo sauce. Submitted by: Junior | |
HIDDEN VALLEY® is a registered trademark of HV Food Products Company.
This web site is not associated with The HV Food Products Company or its affiliates.
FRANK'S® is a registered trademark of The French's Food Company LLC.
This web site is not associated with The French's Food Company LLC or its affiliates.
This web site is not associated with The HV Food Products Company or its affiliates.
FRANK'S® is a registered trademark of The French's Food Company LLC.
This web site is not associated with The French's Food Company LLC or its affiliates.
| Add review Share |
Related 
recipes
recipesSUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables