Slow Cooker Buffalo Chicken

Recipe from: My Kitchen Apron

Ingredients:

3 lb. bag of frozen chicken breasts

1 bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 TBSP butter (I left this out)

Directions:

1   Put frozen chicken, wing sauce, and ranch dip mix into slow cooker.

2.  Cook on low at least 6 to 7 hours

3.  Using two forks, shred chicken and return to slow cooker.

4.  Add butter.

5.  Cook on low for an additional hour.

6.  Serve on hoagies.  

**This was delicious.  I have some leftovers and I've been looking for something else to make with it.  It was super easy and we will be having this again.  Enjoy! 

Crock Pot Hawaiian BBQ Chicken

{image and recipe from here}

Ingredients:
4-6 Boneless Chicken Breasts (can still be frozen)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
1. Spray the inside of your crock pot with cooking spray.
2. Place chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top.
3. Cook on High for 2-3 hours or Low for 4-6 hours.
4. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

Zesty Crock-Pot Chicken

Ingredients:
4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty Italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Directions:
1. Place chicken in crock pot.
2. Blend soup, dressing mix, water and parsley, add to crock pot.
3. Cook on low for 6 to 8 hours.
4. One hour before serving, add the package of cream cheese.
5. Serve over rice or noodles.

Recipe can be found here.