I will add more pictures of our finished plates in a few hours. We're going to have sandwiches with a side of rice.
Here's the progress:
Coating the semi-thawed chicken with ranch
Adding the wing sauce and mayonnaise
After adding milk to tone it down and shredding the chicken, I added 1/4 cup of margarine to the mix
All mixed together and cooked down, ready to assemble! We didn't do anything special with our sandwiches. Just added a piece of sliced cheese and put it on a store bought bun. They were completely delicious, however! We had a side of herb and butter rice along with slightly cheesy steamed veggies.
TIP: thaw your chicken for a few hours before you start cooking, especially if you have really thick chicken breasts like we did.
Here is what you will need.
-3 large boneless/skinless chicken breasts (at least 2 lbs. of chicken)
-1 12 oz. bottle of Frank's wings sauce (there is a sweet chile version that is milder if you would like to try)
-1 packet of Hidden Valley Ranch mix
-1 can condensed cream of celery soup
-1/2 cup low fat mayonnaise
-1/4 cup margarine (we have country crock on hand)
-Optional: 1/2 cup of 1% or skim milk to tone down the spicy factor- I chose to include it.
Place the semi-thawed chicken into the crockpot. Cover the chicken with the dry ranch mix and the wing sauce. Add the mayonnaise and celery soup and stir to combine. Make sure the chicken is well coated. Add the additional milk if desired and stir to combine. Cook on low for 5-6 hours. Poke the chicken with a fork. If it slides off easily or begins to shred, it is ready to shred. You can shred the chicken on a plate or cutting board, using two forks for stability. Place the chicken back in the crockpot for an additional 45 minutes-1 hour to coat the shredded chicken. Add the margarine when the chicken is placed back into the crockpot. Serve on rolls, buns, rice, in taco shells, etc. Enjoy!
Part of Foodie Friends Friday!