Crock Pot Buffalo Chicken Casserole Food

CROCK POT BUFFALO CHICKEN

Steps:

• Pour the chicken broth into the crock pot. Lay the chicken breast on top, then top with the ranch seasoning. Cover and cook on high for 2.5 hours or low for 3.5 hours. (Cook to internal temperature of 165˚F)
• At the end of the cook time, remove the chicken and shred it. Drain the broth, reserving 1/4 cup of the broth.
• Place the shredded chicken, the reserved ranch seasoning and broth, and cream cheese back into the crock pot and stir until everything is evenly combined.
• Stir in buffalo sauce adding additional sauce until you reach your desired level of spice.

CROCK POT BUFFALO CHICKEN

Steps:

• Pour the hot sauce and the ranch dressing into the crock pot. Whisk together.
• Add the chicken and submerge it in the buffalo sauce.
• Cook on low for 4-6 hours.
• Transfer the chicken to a large bowl and shred it using two forks. This will be very easy because the chicken will be very tender. Once the chicken is shredded, stir in extra buffalo sauce from the crock pot until the chicken reaches your desired level of spiciness.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

CROCK POT BUFFALO CHICKEN CASSEROLE

Steps:

• Spray slow cooker with nonstick spray.
• Cut off ends of celery bunch and wash. Set aside 4 - 5 stalks for garnish. Chopped the rest, even leaves, into 1/2 inch pieces.
• Place chicken breast in crock pot, sprinkle with garlic salt. Add celery and onion ontop. Pour buffalo sauce over top. Add cream of something soup. Cook on low for 6 hours.
• When done, boil your pasta according to package directions for al dente. While past is cooking shred the chicken. Stir in sour cream, ranch, yogurt and cheese until combined.
• When pasta is done drain well and transfer to slow cooker and stir well to combine.
• Mince the celery that was set aside earlier and serve as garnish. Extra ranch and sour cream also make good garnishes. Enjoy!

CROCK POT BUFFALO CHICKEN PASTA (SLOW COOKER)

Steps:

• Season chicken salt and pepper and put it in the crock.
• Add the chicken soup and hot sauce and stir.
• Cook on low 4-6 hours or high 2-3.
• Stir in cheeses and sour cream and turn off the crock pot.
• Boil pasta according to package instructions, drain well and add to the chicken/sauce mixture.
• Stir well and serve!