Do you LOVE Ranch dressing?
Do you also love any and all forms of hot sauce?
How 'bout slow cookers? I bet you love the extreme convenience of a good slow cooker.
Here's how to pack all of those favorites into a single, delicious sandwich.
First, you'll have to combine boneless, skinless chicken thighs with a bottle of Buffalo sauce in the slow cooker.
Then, you'll have to wait a while for your slow cooker to work its magic.
When the chicken is cooked, it'll be so tender that you can shred it with a fork.
Now is when you make the Ranch queso. Combine Ranch dressing, cream cheese, and shredded cheddar in a medium pot over medium low heat.
Whisk until everything is melted together and the texture of... well, queso.
All that's left to do is serve! Spoon the chicken into hot dog or hamburger buns.
Finish things on with a hefty line of queso...
... and some chopped scallions. For vegetables.
Buffalo Chicken Hoagies with Three-Ingredient Ranch Queso
Makes 12 hoagies
Estimated active time: 10 minutes
Estimated total time: 7 ½ hours
INGREDIENTS
For the chicken:
3 pounds boneless, skinless chicken thighs
1 (12-ounce) bottle Frank's Buffalo Sauce
For the queso:
¾ cup ranch dressing
8 ounces cream cheese, cut in 1-inch cubes
8 ounces white cheddar cheese, grated (about 1 cup)
To serve:
12 hot dog rolls
1 bunch scallions, thinly sliced
PREPARATION
For the chicken:
Combine chicken thighs and buffalo sauce in the slow cooker. Cook on low for 6-7 hours or on high for 4 hours, then uncover and shred with a fork.
For the queso:
Combine the ranch dressing, cream cheese, and cheddar cheese in a medium pot over medium-low heat. Whisk the mixture over medium-low heat until it is completely smooth and melted, about 2 minutes.
To serve:
Spoon the shredded chicken into the rolls and top with queso and scallions.