Shark Snacks: Crockpot Buffalo Chicken
Well, we made it, and I don’t think I have ever been so ready for football season and all that entails! For me, it’s cooler temperatures, visiting with friends and family with a game in the background and libations flowing, and good food!
For our first game and first “Shark Snacks” of the 2021 season, I’ve chosen an easy, crowd pleasing crockpot recipe that can be used for sandwiches OR served on its own as a dip. This dish puts the HOT in Hotty Toddy!
Crockpot Buffalo Chicken (sandwiches OR dip!)
- 3 boneless skinless chicken breasts (2 lbs-ish)
- 1 12 Oz bottle of Frank’s Red Hot Wing sauce
- 1 8 Oz bar of cream cheese
- 1/2 cup blue cheese OR Ranch dressing
- Hawaiian bread buns
Pour all ingredients in a crockpot, and cook low for 7-8 hours OR high for 4-5 hours. Shred the chicken with forks. Serve on Hawaiian bread buns, and top with ranch or blue cheese dressing and blue cheese crumbles. Can also use Fritos scoops or veggies for dipping. Serves 6-8.
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.