Ingredients
1
package (28 oz) boneless skinless chicken thighs
1
package (1 oz) ranch dressing and seasoning mix
1
bottle (12 oz) Buffalo wing sauce
Preparation
In large bowl, toss chicken and seasoning mix to coat evenly.
Place in 4- to 5-quart slow cooker; top with Buffalo sauce. Cover; cook on Low heat setting 4 to 5 hours or until chicken is tender.
Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker; stir to evenly coat with sauce. Serve warm.
