Things to do with Frozen Chicken: Buffalo It

Frozen chicken breasts kind of ick me out. But, did you know that if you stumble upon a crockpot recipe that calls for chicken breasts, you can use frozen ones? Benefits: you can keep them on hand for a long time and they are often cheaper than fresh. I'm sure many of you have had buffalo chicken dip (a new tailgating craze dish). This is similar. But a meal, not a dip.

Ingredients:
4 chicken breasts (frozen or fresh)
1 jar Frank's Red Hot sauce (the recipe I am adapting from said to buy a 17 oz jar...no such thing at my grocery store...I bought a 24 ouncer...)
1 packet dry ranch dressing

Toppings/Additions:
Shredded lettuce or romaine lettuce to make cups, shredded cheddar cheese, sour cream, avocado, blue cheese crumbles, corn, black beans, chopped celery...the possibilities are endless.

Directions:
Throw chicken, about half of the jar of hot sauce, and the ranch packet in the Crock-Pot and let it do it's thing for 6ish hours. Then shred the chicken with 2 forks, give it a taste-er-oo, and perhaps add a bit more sauce. I find that chicken soaks up sauces in a slow cooker super well, which sometimes means you need to add more at the end to keep everything scrumptious and moist (I hate that word. Please, someone come up with a synonym that still conveys the same meaning!). If you add more sauce, turn the pot to "warm" and let it sit for a little longer to allow the chicken to soak up Frank's goodness.

Enjoy a scoop of chicken on top of lettuce and topped with whatever your heart desires.