It’s freezing out there!!! Today calls for the crockpot. Comfort food. There is nothing better than walking into the house at the end of the day and smelling a delicious dinner that is hot and ready for everyone to eat!!!

I can’t praise the www.emilybites.com website enough for her fabulous, EASY recipes. This is ANOTHER one of my family’s favorites. It is extremely tasty and full of flavor. You can serve this shredded chicken in about a 100 different, delicious ways too. On salads, in a wrap, on a bun, mixed with whole wheat pasta, on top of a sweet potato or a baked potato…and on and on!! Love it!! It makes terrific leftovers too. After dinner, I fill small mason jars with the leftover chicken and then throw one in my lunch bag each day. I can warm it in the microwave at work and eat it out of the jar or dump it over lettuce for a quick salad that doesn’t even need dressing. I’m turning into a mason jar nut! They are so versatile and handy!

Let me know how you like it!

Stay warm!

Love,

Terra:-)

Crock Pot Shredded Buffalo Chicken
Source: emilybites.com

3 lbs raw boneless skinless chicken breasts (the original recipe used frozen breasts, but I used them unfrozen, so it appears you can do either)
12 oz bottle of Buffalo wing sauce (I used Frank’s Wing Sauce)
1 oz packet of dry Ranch mix (I used Hidden Valley)
2 T light butter

Directions:
1. Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
2. Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!

Yields 12 (1/2 cup) servings.
Nutrition Information per serving from myfitnesspal.com: 175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber