Shredded Buffalo chicken - one packet ranch dressing, half bottle franks red hot, four chicken breasts, two Tbsps butter. Mix Dressing and hot sauce together and pour over chicken. Cook on low for six hours or high for four. With 30 minutes left shred chicken in pot and add two Tbsps butter. Eat on/with anything! On toasted buns, in a quesadilla, lettuce wraps, etc.
Frank's Red Hot Buffalo Chicken Dip 8 oz. pkg. cream cheese, soft 1/2 c. ranch salad dressing 1/2 c. Frank's Red Hot Buffalo Wing Sauce 1/2 c. shredded mozzarella cheese (it looked like Syd used the mixed cheddar and jack) 2 cans (12.5 oz.) white premium chicken breast in water, drained (Syd used 2 (10 oz.) cans)