January 29, 2014


Romain Lettuce  (or mixed Spring Greens)
Red Onion
Dried Apple Chips
Feta Cheese
Rotisserie Chicken (breast only, no skin)

Fake Fuji Apple Dressing:
3 TBS frozen apple juice concentrate
1 TBS white balsamic vinegar
1 TBS apple cider vinegar
1 TBS garlic powder
1 TBS onion powder
1 tsp Dijon mustard
1/3 cup olive oil


1 10 oz bag of baby spinach (or approx 6 cups)
2 cups of sliced strawberries
1/2 cup slivered almonds

1/2 cup olive oil
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1/4 cup sugar
2 TBS sesame seeds
1 TBS poppy seeds
1/4 cup minced white onion

Whisk all the dressing ingredients together. Place clean spinach in a bowl and top with sliced strawberries and almonds. Toss with dressing.


4 boneless chicken breast halves
2 TBS vegetable oil
1/2 cup Chardonnay
1/3 cup lime juice
2 TBS fresh rosemary OR 2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
spring salad mix from store - 1 large bag
cucumber finely chopped
roma tomato finely chopped

Flatten chicken to 1/2 in thickness. In a large storage bag, add vegetable oil, chardonnay, lime juice, rosemary, salt and pepper. Add chicken and marinate all day in fridge.

Heat grill and place chicken on non-stick foil over medium heat for 5 - 7 minutes on each side or until juices run clear.

Remove from heat and cut into bite size pieces. Create your salad with remaining ingredients and place chicken on top. Serves 4


1 head of broccoli
1 head of cauliflower
1 purple onion
1 cup shard grated cheddar cheese
1/2 cup golden raisins
bacon pieces  (I use about a pound and add before serving so it will stay crisp)

1/2 cup mayo
2 TBS sugar
1 TBS red wine vinegar (I usually use a little more to taste)

Double dressing if necessary


1 1/2 lbs pork tenderloin
flour for dusting
salt and pepper
2 to 3 TBS olive oil
1 cup of full bodied beer
 2 TBS Dijon mustard
1/2 tsp dried thyme
1/4 to 1/2 cup cream

Slice pork into thick medallions. Dust generously with flour and sprinkle with salt and pepper. In a large, no stick skillet, saute all the medallions, turning them for 3 to 4 minutes until they are well browned. Pour n beer, blend in mustard and add the thyme. Reduce the heat and simmer for 8 to 10 min.  Add the cream and generously season with salt and black pepper. Simmer another 5 minutes and serve.


4 chicken breast, boneless, skinless
1 16 oz bottle of Italian dressing
1 16 oz bottle bbq sauce
4 slices of cheddar cheese
8 slices of bacon

Marinade chicken in Italian dressing for 30 minutes to and hour. While chicken is marinating, bake bacon until slightly done. Remove chicken from marinade and baste with bbq sauce. Place in baking dish and bake at 350° for approx 20 minutes. Flip the chicken and baste with bbq sauce again and place slightly done bacon on chicken in an "x" . Continue baking for approx 10 minutes or until cooked through. Remove chicken from heat and immediately place cheese on top of bacon to melt.



  • 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
  • large can mild (red) enchilada sauce* (at least 19 oz.)
  • 2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT add water, just the bouillon)
  • 1/2 can refried beans (optional)
  • 5-7 burrito size flour tortillas
  • 1 cup or so of shredded cheddar cheese
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Makes 5-7 burritos, depending on how full you make them.



4 lbs chicken
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp oregano
1 tsp basil
1 tsp garlic
1/2 tsp pepper

Marinate 24 hours. Grill until cooked well.


1 (2 LB) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce

Combines sage, salt, pepper, and garlic and rub over roast. Place in slow cooker with 1/2 cup of water. Cook on low for 6 - 8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last 1 hour of cooking. Serve with remaining glaze on the side.


10 chicken breast, salt and pepper to taste. Brown quick and place in baking dish and cover with sauce. Bake 1 hour to 1 1/4 hours covered then uncovered for an additional 20 - 30 minutes.

3 cups water
1 small onion, grated
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup ketchup
1 TBS Tabasco sauce
1/2 stick butter

Bake at 350°


1 pkg (8oz) cream cheese, softened
2 cups (16 oz) sour cream
1 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
2-1/2 cups shredded cooked chicken
1 block (8oz) provolone cheese, shredded
Baby carrots, celery ribs and crackers

In a large mixing bowl, beat the cream cheese, sour cream, salad dressing, and buffalo wing sauce until blended. Stir in chicken and provolone cheese. Transfer to a greased 2-qt. baking dish. Cover and bake at 350* for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers.

Potato Bacon Casserole

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 oz bacon cooked and crumbled
1 cups (4 oz) shredded cheddar cheese 
1 can (12 oz) evaporated milk
1 large egg, beaten
1 1/2 tsp seasoned salt
Pre-heat oven to 350°. Grease 8 in square baking dish

Layer 1/2 of potatoes, 1/2 of onion, 1/2 of bacon and 1/ 2 of cheese in a prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in a small bowl. Pour evenly over potato mixture; cover. Bake for 55 to 60 minutes. Uncover and bake for additional 5 minutes. Let stand for 10 -15 minutes before serving 


1 pkg Italian dressing mix
16 oz cream cheese
1 can cream of chicken soup
1/4 cup of butter
4 - 6 chicken breast
8 oz bow tie pasta

Place chicken in crock pot. Put first 4 ingredients in a microwave safe bowl and heal until cream cheese is softened and butter is melted. Mix well and pour over chicken. Cook on low for 6 - 8 hours or on high for 2 - 4 hours. Take chicken out and cut up into chunks or shred. Add back to sauce and stir. Serve over cooked bow tie pasta or pasta of your choice


2 chicken breast
1 bag frozen broccoli
1 can cream of chicken soup
3 TBS Duke's Mayo
2 TBS lemon juice
1/4 tsp curry powder
1 1/2 cup crushed cheese crackers

Boil or bake chicken breast until fully cooked. Steam broccoli. Mix together soup, mayo, lemon juice and curry powder. Shred chicken and put into baking dish. Top chicken with broccoli. Cover broccoli with soup mixture. Top with crushed cheese crackers. Bake at 350° for 30 minutes.


3 TBS veg oil
1 cup long grain rice
1/2 tsp cumin
2 cloves minced garlic
1/2 cup tomato sauce
1 1/2 cup water
1/2 tsp sea salt

Heat oil - add rice and stir until puffed and golden. Sprinkle with salt and cumin the add garlic. Stir in tomato sauce and water; bring to a boil. Reduce to low, cover and simmer 20 -25 min


2 lb beef tips, stew meat, or chuck roast cubed
1 can cream of mushroom soup
1 pkt brown gravy mix
1 pkt Lipton onion soup mix
1 cup water

Put meat in a 9 x 13 baking dish. Mix remaining ingredients and pour over meat. cover with foil. Bake at 300° for 3 hours


1 lb ground beef
1 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt

Brown ground beef and drain off fat. Combine seasonings in a small bowl. Add 3 TBS of the taco seasoning to the beef along with 2/3 cup of water. Heat on medium heat for 5 - 8 minutes.

Serve with your favorite taco fixins


4-5 boneless chicken breast 2 T melted butter 2 can cream of chicken soup 1 can chicken broth pepper to taste cook all together on low for 8 hrs. Last 45 min turn on high and add 1 (12 oz) can on canned biscuits that have been quartered. Stir and enjoy!


1 pre-roasted chicken 6 cups canned chicken broth DUMPLINS 2 cups all purpose flour 1 TBS baking powder 1 1/4 tsp salt 1 cup plus 2 TBS milk Directions: Pour your chicken broth in a large, heavy sauce pan and boil on high heat. Peel back and discard chicken skin and flake off medium sized chunks of your chicken and set aside To Make Dumplins: Combine the flour, baking powder, 1 1/4 tsp salt and milk in medium bowl. Stir well until smooth, then let the dough rest of 5 min. Roll the dough out onto a floured surface to 1/2 inch thickness. Cut 1/2 inch squares with a knife or pizza cutter. Drop each square into the simmering broth. The dumplins will swell then shrink as they partially dissolve to thicken the broth into gravy. Simmer 20 - 30 min until thick. Stir often. Add chicken and cook another 5 min Season with pepper (no salt need because the broth is salty enough) Enjoy!


2 qt water (8 cups)
8 chicken bouillon cubes
3 to 4 cup uncooked egg noodles
2 (10 3/4 oz) can of cream of chicken soup
1 to 2 cup cooked chicken - cubed or torn
1/2 cup sour cream
1 TBS minced parsley

In a large sauce pan, bring water and bouillon cubes to a boil. Add noodles and parsley; cook uncovered until noodles are tender, about 10 min. DO NOT DRAIN. Add canned soup and chicken. Heat through. Remove from heat and stir in sour cream.


3 cups cooked chicken, cut up
1 pkt taco seasoning, beef or chicken
1/2 cup Ranch dressing

Heat a skillet over medium high heat. Add chicken and warm it for a few minutes. Sprinkle on dry taco seasoning. DO NOT add any water! Heat for 5 - 7 minutes until all heated through and powder is stuck to the chicken.

Add ranch dressing and heat additional 2 -3 minutes to warm through.

Serve with taco shells and any fixins' you love


2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)
1 Tablespoon minced garlic
4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.


  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
  • 1 10-ounce package frozen whole kernel corn
  • ½ cup chopped onion
  • ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
  • 1 10-ounce can enchilada sauce (I used mild)
  • 1 10.75-ounce can condensed cream of chicken soup
  • 1½ cups milk (I used skim)
  • 1 cup shredded Pepper jack cheese (4 ounces)
  • 2 chicken breasts
  1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
  3. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.



  • ½ tablespoon extra virgin olive oil or bacon fat
  • 1 large yellow onion, diced (approximately 3 cups)
  • 2 ribs celery, diced
  • 1 medium carrot, peeled and diced
  • 1 clove garlic, minced
  • 3 Russet potatoes, peeled and diced
  • 2 cups low sodium chicken or vegetable stock, preferably homemade
  • 1½ cups half and half or whole milk
  • 7 ounces shredded cheddar cheese
  • 1 teaspoon salt or to taste
  • ¼ teaspoon cayenne pepper or to taste
  • fresh ground black pepper, to taste
  • optional garnishes: fresh parsley and cooked, diced bacon
  1. In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
  2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
  3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
  4. Add the half and half or whole milk and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on. Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne.
  5. Serve with optional garnishes. Reheat in small batches to prevent the cheese from breaking.



3 lbs chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced

Place chicken wings in a large shallow baking pan.
Bring the remaining ingredients to a boil in a saucepan.
Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.

Read more: <a href="http://www.food.com/recipe/teriyaki-chicken-wings-175636?oc=linkback">http://www.food.com/recipe/teriyaki-chicken-wings-175636?oc=linkback</a>


Recipe: Southern Buttermilk Biscuits

©From the Kitchen of Deep South Dish 
Prep time: 10 min |Cook time: 12 min |Yield: About 6 to 12 biscuits

  • 2 cups of cold soft, winter wheat, self-rising Southern flour (like White Lily brand)
  • 1/4 cup very cold butter, shortening or lard
  • 3/4 cup cold real buttermilk

Preheat oven to 500 degrees F. Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes. Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly. Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.

Put a bit of additional flour on the countertop and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not overhandle the dough. Take the short sides of the rectangle and fold them in toward the middle, turn the dough, gently press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch. This folding creates flaky layers in the biscuits. 

Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits. Transfer biscuits to the prepared skillet or baking pan and bake at 500 degrees F for 10 to 12 minutes, or until golden brown on top and cooked through.

Cook's Notes: This recipe uses self-rising, Southern soft wheat flour. Do not use regular all purpose flour.

Herbed Biscuit Variation: Add up to 1 tablespoon of fresh, chopped herbs. Good choices include sage, chives, parsley, dill, thyme, or a combination. Reduce to about 2 teaspoons max if using dried herbs. Make biscuits a smaller tea size for a potluck, church supper or a party and fill with Chutney Chicken Salad.

Source: http://deepsouthdish.com

Read more: http://www.deepsouthdish.com/2008/10/perfect-buttermilk-biscuits.html#ixzz2romJKQea

Best Ever Sausage & Tortellini Soup

3 cups cooked Italian sausage ( have made this using ground beef as well) 
3 cups uncooked tortellini
4 cups water
1 can evaporated milk
6 chicken boullion cubes
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. chives
salt & pepper to taste
parmesan cheese

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Best Ever Sausage & Tortellini Soup



  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.



  • 1 pound Sirloin Steak (without Much Gristle) Or Pre-cut Beef Tips
  •  Kosher Salt To Taste
  •  Fresh Ground Black Pepper To Taste
  • 2 Tablespoons Butter

Preparation Instructions

Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!


1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.



1/4 cup butter, cubed
1 tsp garlic powder
6 pretzel slider buns or 4 french rolls, split
1 cup shredded cheddar cheese

6 Tbsp honey mustard dressing
6 slices cooked bacon

1 pound sliced turkey
1 can (14-1/2 ounces) beef broth

In a small bowl, melt butter in the microwave. Add 1 tsp garlic powder.

Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.  Spread honey mustard on half of rolls, top with one slice of bacon.

In a large saucepan, heat broth. Place turkey into beef broth. Heat turkey for 30-60 seconds, until slightly warm. Using tongs, place turkey on rolls.

Serve sandwiches with remaining broth for dipping.



1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken.



12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

Lightly grease a 9x13" pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.



2 lb ground chicken
1 Tbsp olive oil
1 can black beans, drained and rinsed
1 can Bush's Chili Beans, undrained
2 (8oz) cans tomato sauce
2 Tbsp tomato paste
2 cups chicken broth
1/2 -1 cup buffalo sauce
2 Tbsp chili powder
1 tsp cumin
1 Tbsp garlic powder
3 Tbsp dried minced onion flakes
1/2 cup water (optional)

Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink. Drain any fat. Return meat to Dutch oven.  Add remaining ingredients. Bring to a boil. Reduce heat and simmer 25-30 minutes. Garnish with sour cream, cheese, and Fritos - if desired.



  • 6 boneless skinless chicken breasts
  • 1 (12 oz.) bottle buffalo wing sauce
  • 2 tablespoons ranch mix seasoning
  • 2 tablespoons butter
  • 6 hamburger buns
  • 6 slices cheddar cheese
  • Ranch or blue cheese dressing
  1. Place chicken breasts in lightly greased slow cooker.
  2. In medium bowl, combine the buffalo wing sauce and ranch seasoning.
  3. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.
  4. Shred chicken breasts in the slow cooker. Stir in butter until melted.
  5. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.
  6. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing.