This week's recipe only required frozen boneless, skinless chicken breasts, a packet of Hidden Valley Ranch and Frank's RedHot Buffalo Wings Sauce. It should have been a slam-dunk winner and a perfect fit for the first round of the NCAA college basketball tournament.
The recipe: Just put the chicken breasts, ranch seasoning and wings sauce in the slow cooker and let it go for the day, then shred the meat and serve on buns.
Caution: I was concerned that chicken meat simmering in hot sauce all day would burn my lips off. Those fears were unfounded but the saltiness from the ranch seasoning overpowered almost everything. I tried it with a bit of ranch dressing but even that didn't save the flavor.
Pin it: Nah. I'll stick with my Buffalo wings dip for this round of the NCAA tournament.
You can find this recipe on my Slow Cooker board at pinterest.com/foodfamily.