Elena's Shredded Buffalo Chicken

• 2 lbs. boneless skinless chicken breasts
• 1 - 12 oz. bottle Frank's Wing Sauce
• 1 - 1 oz. packet Hidden Valley Ranch dry mix
• 1 tbsp. chopped garlic
• 2 tbsp. light butter

Place the chicken breasts into a sprayed slow cooker.  Add the chopped garlic over the top of the chicken and sprinkle with the dry ranch mix.  Pour the bottle of wing sauce over it.

Cover and cook on low for 5 1/2 hours.  Shred the chicken with two forks and mix well with the sauce.  Add the butter and combine well.  Continue to cook on low to the let meat soak up the sauce, about another 30 minutes.  Keep on warm until ready to serve.

I  served this with my Deviled Egg Coleslaw and celery sticks with blue cheese dressing  - paired perfectly together  -  yum!

Deviled Egg Coleslaw
~ 2 hard boiled eggs, finely chopped
~ 3/4 cup light mayo
~ 3 tablespoons whole grain mustard (Gulden's)
~1/4 cup finely chopped red onion
~ 2 teaspoons white vinegar
~ 1 teaspoon hot sauce
~ 1/4 teaspoon Old Bay seasoning
~ 1 16 oz. bag Fresh Express 3 color Deli Coleslaw

Combine everything except coleslaw in a large bowl, mix well. Add coleslaw and toss. Cover and chill for at least an hour before serving.

Enjoy!