My daughter shared with me this great recipe for Buffalo Chicken:
It is so good! I've used up to double the amount of chicken called for with excellent results. Also, I don't have a crockpot, so I put everything in a Dutch oven, put it in the oven at 350 degrees for 30 minutes and then turn down the heat to the lowest setting, cook it for 3 or so hours, shred the chicken, and then return it to the oven for another hour. So easy!Crockpot Buffalo Chicken
3 lbs frozen (or fresh) chicken breasts
1 bottle Franks buffalo sauce
1 packet of ranch seasoning (Hidden Valley)
Throw it all in the crockpot on low for 6-7 hours. Then shred the chicken, then cook for another hour in the crockpot to soak up juices. Then eat and enjoy!!
I'm sure you can imagine lots of ways to use it. Quesadillas come to mind. But my favorite way to use it is on pizza.
You can use regular pizza dough. If you want to lighten things up, try using flour tortillas. These days I use the flour of hard white wheat for tortillas.
I discovered I can bake my tortillas on my pizza stone!
here and scroll down to see my old pizza stone.)
And, yes, I've already managed to stain my pizza stone. The tortilla is so thin that the toppings weigh it down too much to slide off of the peel. That's how I learned to use parchment paper under the tortillas. By the way, you can put toppings on tortillas unbaked or baked. Since I wasn't making pizza with all of the tortillas, I just found it easier to pre-bake the tortillas today. Then I put the leftover ones in a gallon-size ziploc bag and put them in the refrigerator for another day.
Now for the pizza topping:
Mix together 2 parts ranch dressing and 1 part Frank's Red Hot Original Cayenne Pepper Sauce. I use light ranch dressing, or part fat-free. Some people use blue cheese dressing. Spread it thinly on the tortilla (or pizza dough).
Layer Crockpot Buffalo Chicken on top.
Sprinkle shredded mozzarella cheese, and perhaps a bit of shredded Parmesan cheese, on top.
Variations: Before adding the cheese, top with some cooked broccoli and/or sautéed onions and peppers.