Crockpot Buffalo Chicken Sandwiches with Ranch Fried Pickles
The shredded buffalo chicken is low effort so you can whip up a batch of ranch fried pickles to go on top of this delicious sandwich!
Happy New Year! I’m feeling pretty good about my posting consistency and decided in 2024, I will be posting twice a week - Monday and Friday. I miss blogging and I also have run into an issue where we meal plan recipes I’ve made in the last 3 years and I can’t pull them up on my blog that doesn’t have pop ups, ads, etc. I’m still working on posting 2020 recipes but I’m almost through them. I feel like we’ve tried so many great recipes in the last few years and I cannot wait to share them. This buffalo chicken sandwich recipe really had me sold on ranch fried pickles as a topping. I love buffalo chicken so that was an easy sell too!
What you need:
For the Buffalo Chicken Sandwiches:
5 boneless, skinless chicken breasts
12 oz. hot sauce, divided
1 packet (1 oz.) ranch seasoning
1 1/2 Tbsp. unsalted butter
6 hamburger buns, toasted (if desired)
6 slices gouda or provolone cheese
Ranch dressing or blue cheese dressing
For the Ranch Fried Pickles:
1 packet (1 oz.) ranch seasoning
1 cup all-purpose flour
1 cup milk
1/4 cup pickle juice
2 cups sliced dill pickles
Vegetable oil for frying
Directions:
For the sandwiches: Prep your crockpot with nonstick cooking spray.
Then add chicken and 3/4 the bottle of hot sauce with ranch seasoning mix packet.
Cook on LOW for 6 to 7 hours or HIGH for 3 1/2 to 4 hours.
Add butter and remaining hot sauce. Then shred chicken and stir to combine. Keep on warm while you prep the pickles.
For the pickles: Preheat oil (at least 2 inches) in a Dutch oven or deep fryer to 375 degrees.
Whisk together ranch seasoning packet, flour, milk, and pickle juice until a sticky batter forms.
In batches of about 6 slices, add pickles to batter and toss to coat both sides.
Add to oil and fry until golden brown, about 1 to 2 minutes.
Remove to a paper towel-lined plate. Repeat.
To assemble the sandwiches, add cheese and chicken onto the toasted bun. Top with pickles and ranch or blue cheese dressing.
Recipe from The Cookie Rookie
