Kathleen’s Peggy’s Slow Cooker Buffalo Chicken


  • 3 Lbs Bag of frozen chicken breasts
  • 1 bottle Peggy’s Wing Sauce (Hot, Medium or Mild
  • 1 packet Dry Ranch Mix
  • 2 Tbsp. butter


  • Put frozen chicken, buffalo sauce, and ranch dip mix into the crock pot. Cook on low for at least 6-7 hours.
    Using two forks shred the chicken and return to crock pot. Add butter.
    Cook on low for an additional hour
  • Make a grilled slow cooker buffalo chicken sandwich with a cream cheese spread.

    Cream cheese spread: Equal parts of cream cheese, blue cheese (or Ranch if you prefer) and shredded cheddar cheese.
    Butter the outside of two slices of your favorite bread. Place one piece of bread butter side down on a hot pan or griddle over med-low heat. Add the slow cooker buffalo chicken and cream cheese mixture and top with a second piece of toast, butter side up. Cook until bottom of sandwich is golden brown and then flip over to cook the other side. Enjoy!

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