Here's a recipe I played around with. There's a couple things I'd try differently for fun next time, but this was tasty! It's basically hot sauce with the seasonings you typically find in a ranch dressing, without the buttermilk powder or salt.
This works out to about 9 -3oz servings, but I think you can scale it to whatever amount of chicken you want, this is just what I had on hand.
In slow cooker add:
28 oz of chicken breast
2 cups of Franks hot sauce
1t of garlic powder
1t onion powder
1/4t ground pepper
1T dried parsley
Thats it. Once it's cooked, I shredded it, and left it in the sauce on warm until we were ready to eat.
i added 1/2oz of cream cheese to my serving and ate it with a couple of celery sticks and red pepper. My husband had the chicken as is on a kaiser.
next time, I think I'll substitute some of the franks for chicken stock, and see how that goes. I think 2 cups is a lot of hot sauce, but on the other hand, wonder if the stock would cut the heat too much..
also, I'd add dried chives, I just didn't have any.
this is not a low sodium recipe, so keep that in mind if you are watching your sodium. I ran it through MFP, and a 3oz serving comes to: 163 calories, 26.7 protein, 4.1 carbs. (Not including cream cheese)
This looks amazing! I have whole chicken (frozen whole chicken) to work with because we raise our own birds, so I'm always leery of recipes that use chicken breasts, but this looks easy to adapt!
5'4" 49yrs at surgery date
SW - 206 CW - 136
M1 - 20lb M2 - 9 lb M3 - 7 lb M4 - 7 lb M5 - 7 lb M6 - 6 lb M7 - 4 lb M8 - 1 lb M9 - 2 lb M10 - 4 lb
Yeah we use mostly whole birds too. I think it would adapt well.
also, I froze the leftovers, and for Super Bowl blended it with cream cheese, more hot sauce and some cheddar cheese, then baked it and served as a hot dip with veggies!