Monday, August 11, 2008

Slow Cooker Buffalo Chicken

4 - 6 Boneless, Skinless Chicken Breasts
1/3 cup favorite bottled buffalo sauce
2 Tablespoons vinegar
2 Tablespoons melted margarine (non trans fat)
1 - 2 teaspoons Paprika

Place chicken breasts in the crock pot. Mix remaining ingredients and pour over chicken and cook on low for 6 - 8 hours. If you need to cook it longer than 8 hours, put chicken in frozen.
Tabasco sauce can be added to taste if you want it spicier.

Serve with blue cheese or ranch dressing to dip it in along with celery and carrots.

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