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.
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
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.
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.