Make & Take Recipe #1: Slow Cooker Buffalo Ranch Chicken Sliders

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After checking our calendar over the next month, I realized that we’ll be spending almost every night at the ball park.  (WOOHOO!   Well, not really, but I’m trying to get myself excited . . . think it’s working yet?)  My two older children play soccer or baseball or basketball pretty much year round, so I’m not new to hanging out at the ball fields, but this is the first season that we’ve had one playing baseball while the other is playing softball (and poor old Baby Reagan . . . well, she just hangs on for the ride!)


So, I decided to come up with a few “make and take” dinners.  Most nights I hand my kiddos PB&J with a few grapes as they walk out the door, and while they’re really fine with that (actually, I’m pretty sure they love it . . . ), I often find my hubby on the couch at 9PM eating ice cream, or potato chips, or even a bowl of cereal because he never ate a real dinner to begin with.  (He’s so sweet about it, but I feel horrible!)  So, today we’re focusing on a few recipes that will just about cook themselves for you, so you can serve up something slightly more nutritious than a Happy Meal on those busy weeknights! Do you have any favorite menu plans for busy weeknights on the run?



If you like Frank’s Buffalo Chicken dip, you ‘re going to love this recipe!  I was completely scared off when I read through the ingredients, however since I had almost six bottles of free Frank’s Hot Sauce in my pantry (because my hubby really does love that Buffalo Chicken Dip), I decided it was worth a try (and I’m so glad I did!)  Here’s a quick warning though:  this recipe is just a wee bit on the spicy side (obviously!), so if you tend to shy away from spicy foods try out these yummy-slow-cooker-not-spicy-at-all barbecue sandwiches.


Slow Cooker Buffalo Chicken Sliders

These were made on a make-it-and-take-it night at our house . . . so no time for any fancy pics but I really did wrap them up in foil before we headed out the door!



Ingredients

  1. 1 1/2 – 2 pounds boneless skinless chicken breast Hopefully you still have some from last week’s Publix sale, if not Kroger has boneless skinless chicken breast for $1.99/lb. this week. Mine were frozen, so I just grabbed them from the freezer and dumped them in the crockpot!
  2. 10 oz. Frank’s Hot Sauce, (usually priced around $1.09 for the small bottles) $.50/1 Frank’s REDHOT Sauce 3/13/2011 SS, $0.75/1 Frank’s Red Hot Sauce, $0.50/1 Frank’s Red Hot Sauce
  3. 1 dry ranch dressing packet I didn’t have any in the pantry so I just mixed up this homemade dry ranch dressing recipe (so easy & cheap!)
  4. 1 package dinner rolls try the dinner rolls in the bakery at Publix . . . they’re sooooooooo good and made these sliders extra yummy!
  5. ranch dressing for topping  

Directions

  1. Place chicken in crockpot.  Mix together ranch seasoning and hot sauce, pour over the meat.
  2. Cook on low 6-8 hours.
  3. Shred chicken, and slice buns in half.
  4. Add chicken to buns, drizzle with ranch dressing.
  5. Wrap up in foil, and head on out the door!

Serve with . . .

  • Kraft Velveeta Shells & Cheese BOGO $2.08 if you’re not in too big a hurry! or . . .
  • $1/1 Lay’s Potato Chips Publix Yellow Advntage Buy Flier (exp 4/15/2011), $0.55/1 Lay’s Potato Chips 3/13/2011 SS or $1/2 Lay’s Potato Chips 3/13/2011 SS regional coupon and . . .
  • Celery Sticks – $0.99


Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals.  If you need a little more menu inspiration, check out the Recipe Index.

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Comments

  1. this sounds soooooo good. we are at the fields almost all week during football/cheer season and also baseball season so this will definitely be a good recipe to use for those out the door nights. Thanks sooooo much for this.

  2. I cut down on the spicness if you mix the Franks with a sourcream before you start it will cut done on the spicy!!! Yah

    • Great idea Kellie! I even thought about adding the Philly cooking cream – wish I had thought of that first (it was a little spicy, but sooooo good!

  3. I just made these for an easy Friday dinner… AND they were easy AND delicious. After it was done cooking
    I took the chicken out to shred it and left some out before mixing it back in the sauce. It was just spicy enough, but not too spicy for my kiddos that way. They loved it!! I will be filing this recipe and use it often!
    Will be a great recipe for having company over also!
    Thanks Laurie!

    • So glad you enjoyed it Amanda – it was so much better than I expected, and EASY (my favorite thing ever!)

  4. First let me say that I love to cook & try new recipes. I have tried several of yours and I have NEVER been dissappointed. I made these last night and they were a HUGE hit!! My kids thought they were a little to spicy, but me & I loved them. My husband & I used blue cheese crumbles to jazz it up a little but both ways were good. Thanks for all your sharing!

    • So glad you enjoyed them Cat! (They were too spicy for my kiddos too though – thank goodness for chicken nuggets!)

  5. Just had these tonight! Big hit though a tad too spicy even for my hubby who eats hot sauce on everything! Thanks for posting such great recipes! My favorite part was that I had everything on hand to make this except the rolls!

  6. I am planning on making this recipe this week! I made the recipe you suggested for the dry ranch seasoning but was wondering how much of that mix to use in this recipe. Did you use the whole recipes worth or measure out a certain amount of it?

  7. jj jayne says:

    made it tonight & went ahead & dumped some ranch dressing into the crockpot to cool the spice down a bit. think the sourcream might be a good idea.

  8. Shannon Cape says:

    Did you mean the Franks Buffalo wing sauce like in the dip or really use straight hot sauce?

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