Low Carb Crock Pot Buffalo Ranch Chicken (with Franks Hot Sauce)


3 to 4 boneless skinless chicken breasts
1/2 cup Franks Red Hot Sauce
1/3 cup of butter
2 tablespoons of dry ranch dressing powder

Mix all of the ingredients in your slow cooker and cook until done (165 degrees). This is generally low for 4 to 6 hours or high for 2 to 3 hours. Remove the chicken (and shred if desired).  Drizzle with extra sauce from the slow cooker and eat as is or serve over shredded lettuce or on a low-carb wrap.  Add additional hot sauce and sour cream and black olives if desired.

This recipe is made with Franks Red Hot Sauce.  I have a second Buffalo Ranch Chicken that made with Franks Buffalo Wing Sauce which you can find here http://www.lowcarbcrock.com/2012/02/4-ingredient-low-carb-crock-pot-buffalo/

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  1. Anonymous says:

    I’m assuming you use frozen chicken breasts?

    • No…I generally use thawed chicken breast. I have used frozen in a pinch a few times, but my limited experience has been the chicken tends to come out a bit more dry when cooking from frozen.

  2. How hot tasting is this?

  3. Сan үou tell us more about this? I’d want to find out mоre details.

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