|Buffalo Chicken lettuce wraps with pineapple fried rice|
Crockpot Buffalo Chicken
1 bag of boneless, skinless chicken breasts (or whatever other piece you want, my husband used chicken thighs in Korea)
1 bottle of Frank's RedHot Buffalo Wing Sauce
2 T butter
Place breasts in crockpot (I usually just throw them in frozen), pour bottle of wing sauce over chicken, turn crockpot on low and cook for 6-8 hours. The chicken will be so tender it shouldn't take much to shred, we usually do it right in the crockpot. During last 30 minutes to hour of cooking, throw in the butter to create creaminess.
That's it! Sometimes we serve on a bun and have chicken sandwiches. Sometimes we just eat it alone or turn it in to lettuce wraps. This can be eaten warm or cold.