Reviews & Comments

these are great if you do them the same way you cook the buffalo chicken sandwich and the the ranch dressing to the side .

I have a 3.5 quart cooker, only had 2 boneless/skinless breasts (about 1 lb. total), 6 oz. buffalo sauce and 1/2 cup ranch. Put it all in the slow cooker on low 4.5 hours (no salt). At about 4.5 hours took it out and shredded it some and returned to cooker on warm for .5 hour. Added sour cream and shredded cheese to lettuce and tortillas. My husband loved it! So easy -- thank you Betty!

The first time I made this recipe, I tried to follow the directions, but the chicken thighs burned in my crockpot. I've always been told never to cook a dry crock pot. So, I added a little chicken broth, but that didn't seem to help at all. The chicken was inedible and my house smelled TERRIBLE! I tried again the next night with chicken breasts (as that was all I had on hand), but this time I added garlic powder, pepper, and much more chicken broth. That worked like a charm. It was a delicious dinner and not too spicy for my little boys! A real shortcut would be to just buy a rotisserie chicken and shred it, then add the sauces. Add a little celery to the mix and you are all set!

Very tasty meal! Only thing I'd like to do differently is either not cook the chicken quite as long, or not shred it as finely--the texture was a little too mushy for my my liking--but the flavor was great, & I'm not a big fan of buffalo wings! I also suggest adding a little shredded cheese along with the lettuce, but that's just personal preference. Also really liked dipping the wraps in ranch as we ate. Planning to fix these for our Super Bowl party!

I made this for dinner tonight and it was yummy. I added the ranch and hot wing sauce when I started the chicken so it could marinate while cooking. I will definitely make this again.