While I was pregnant with my second daughter I developed STRONG cravings for spicy food! This is when I knew that pregnancy cravings were not imaginary nor exaggerated! I never used to like spicy food, but I found myself buying jars of jalapenos (the kind that come with your Papa Johns Pizza) and devouring them! I also discovered a love of Buffalo sauce during this time. I never used to like it, but the thought of a Buffalo chicken sandwich would have me salivating instantly. While I don't have the strong need for it now, I do still enjoy some good Buffalo chicken every once in a while. A friend of mine posted this easy, delicious recipe on Facebook a few weeks ago and it instantly became a favorite! Plus it's good if you need a good last minute idea for the Super Bowl tomorrow ;).
Ingredients
4 skinless, boneless chicken breast halves (about 2 pounds)
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (I LOVE Frank's Buffalo Wing Sauce!)
1 ounce package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
Directions
1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve. (when I made this I didn't add extra buffalo sauce on top, but instead used ranch dressing...YUM!)
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