Boneless Skinless Chicken Breast
1 Bottle Louisiana Wing Sauce
1 Bottle Hot Sauce
1 Packet Dry Ranch Mix
1 Package of Slider Buns
2Tbsp Minced Garlic
Turn your crock pot on low and add your butter and garlic. While the crock pot is heating up, cut your chicken breast into pieces according to the size of your buns. (Ours were on the larger size, so cutting one breast in half worked out perfect for our sliders.) Sprinkle with any seasoning -- I used garlic and onion powder, along with a small amount of garlic salt and pepper.
Add the entire bottle of Louisiana Wing Sauce, and half the bottle of hot sauce into the crock pot, along with the ranch packet and mix well. Add the chicken, and cook on low for two hours, stirring occasionally.
Generally the chicken is perfect just at two hours, remove from crock pot and serve when ready.
**We have also recently started shredding the chicken once it is done, and drizzling the buffalo sauce mixture directly from the crock pot onto the sandwich with a little bit of ranch dressing .... to die for!