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CROCK POT CHEESE BEEF MAC CASSEROLE

by Rebecca
written by Rebecca

Prep Time: 10 mins    |  Cook Time: 3 hrs   |  Total Time: 3 hrs 10 mins

CROCKPOT CHEESE BEEF MAC CASSEROLE

CROCK POT CHEESE BEEF MAC CASSEROLE

CROCK POT CHEESE BEEF MAC CASSEROLE

Ingredients:

2 cups uncooked macaroni cooked al dente and drained

2-3 lbs ground beef cooked and drained

2 cloves of garlic minced

12 oz can evaporate milk

1 1/2 cups milk

16 oz block Velveeta cubed

1/2 cup butter melted

Instructions:

Mix together all of your ingredients in a large bowl

Pour into a lightly greased casserole crock or 6-quart crockpot

Cover and cook on low for 3-4 hours, stirring occasionally

Nutrition:
Calories: 699kcal | Carbohydrates: 33g | Protein: 39g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 152mg | Sodium: 1143mg | Potassium: 750mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1085IU | Vitamin C: 1.1mg | Calcium: 519mg | Iron: 2.7mg

CROCK POT CHEESE BEEF MAC CASSEROLE

Prep Time: 10 mins    |  Cook Time: 3 hrs   |  Total Time: 3 hrs 10 mins CROCKPOT CHEESE BEEF MAC CASSEROLE Ingredients: 2 cups uncooked macaroni cooked al dente… MYSP CROCK POT CHEESE BEEF MAC CASSEROLE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups uncooked macaroni cooked al dente and drained
  • 2-3 lbs ground beef cooked and drained
  • 2 cloves of garlic minced
  • 12 oz can evaporate milk
  • 1 1/2 cups milk
  • 16 oz block Velveeta cubed
  • 1/2 cup butter melted

Instructions

Mix together all of your ingredients in a large bowl

Pour into a lightly greased casserole crock or 6-quart crockpot

Cover and cook on low for 3-4 hours, stirring occasionally

Notes

Nutrition: Calories: 699kcal | Carbohydrates: 33g | Protein: 39g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 152mg | Sodium: 1143mg | Potassium: 750mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1085IU | Vitamin C: 1.1mg | Calcium: 519mg | Iron: 2.7mg

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SLOW COOKER TACO PASTA
MYSPTips

Slow Cooker Taco Pasta

by Rebecca
written by Rebecca

Slow Cooker Taco Pasta

To make this amazing and delicious Slow Cooker Taco Pasta you’ll need the following ingredients:

Ingredients:

1 pound lean ground beef

salt and pepper

1 bell pepper chopped

15 ounce can crushed tomatoes

1 cup jarred salsa I used mild

15 ounce can corn drained

3 tablespoons taco seasoning I use this easy recipe

2 ½ cups water or low sodium chicken broth I used one 14.5 ounces can chicken broth plus enough water to total 2 ½ cups

12 ounces shell pasta shapes whole grain or white

1 cup shredded cheddar cheese

Instructions:

Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to a slow cooker.

Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.

Cook on low for 5-6 hours or high for 2-3 hours.

Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Stir in the cheddar cheese and serve.

Prep Time: 10 mins |Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8 | Calories: 396kcal

SLOW COOKER TACO PASTA

Slow Cooker Taco Pasta

Slow Cooker Taco Pasta To make this amazing and delicious Slow Cooker Taco Pasta you’ll need the following ingredients: Ingredients: 1 pound lean ground beef salt and pepper 1 bell… MYSP Slow Cooker Taco Pasta European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 pound lean ground beef
  • salt and pepper
  • 1 bell pepper chopped
  • 15 ounce can crushed tomatoes
  • 1 cup jarred salsa I used mild
  • 15 ounce can corn drained
  • 3 tablespoons taco seasoning I use this easy recipe
  • 2 ½ cups water or low sodium chicken broth I used one 14.5 ounces can chicken broth plus enough water to total 2 ½ cups
  • 12 ounces shell pasta shapes whole grain or white
  • 1 cup shredded cheddar cheese

Instructions

Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to a slow cooker.

Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.

Cook on low for 5-6 hours or high for 2-3 hours.

Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Stir in the cheddar cheese and serve.

Notes

Prep Time: 10 mins |Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8 | Calories: 396kcal

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MYSPTips

SLOW COOKER PINEAPPLE BARBECUE MEATBALLS

by Rebecca
written by Rebecca

Slow Cooker Pineapple Barbecue Meatballs, to make this recipe follow the ingredients and directions below:

15 minutes active; 2+ hours inactive to prepare serves 4-6

INGREDIENTS

1 (16 oz.) frozen meatballs

1 (18 oz.) bottle preferred BBQ sauce

1 (20 oz.) can pineapple chunks

1/2 cup brown sugar

1 teaspoon garlic powder

Reserved pineapple juice

PREPARATION

Place meatballs in the bottom of the slow cooker.

Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.

Add brown sugar and garlic powder and stir everything together.

Cover slow cooker and cook on high for 2 hours, or until meatballs are fully warmed through.

SLOW COOKER PINEAPPLE BARBECUE MEATBALLS

Slow Cooker Pineapple Barbecue Meatballs, to make this recipe follow the ingredients and directions below: 15 minutes active; 2+ hours inactive to prepare serves 4-6 INGREDIENTS 1 (16 oz.) frozen… MYSP SLOW COOKER PINEAPPLE BARBECUE MEATBALLS European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 4 voted )

Ingredients

  • 1 (16 oz.) frozen meatballs
  • 1 (18 oz.) bottle preferred BBQ sauce
  • 1 (20 oz.) can pineapple chunks
  • 1/2 cup brown sugar
  • 1 teaspoon garlic powder
  • Reserved pineapple juice

Instructions

15 minutes active; 2+ hours inactive to prepare serves 4-6

Place meatballs in the bottom of the slow cooker.

Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.

Add brown sugar and garlic powder and stir everything together.

Cover slow cooker and cook on high for 2 hours, or until meatballs are fully warmed through.

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MYSPTips

Slow Cooker Stuffed Peppers

by Rebecca
written by Rebecca

Slow Cooker Stuffed Peppers

INGREDIENTS:

6 Bell Peppers

Stuffing:

500g (17.5 oz.) ground beef, lean

1 onion, finely diced

2 tsp. garlic, crushed

2 Tbsp. Worcestershire sauce

2 Tbsp. tomato paste

2 tsp. parsley flakes

1 tsp. oregano, dried

½ cup cheddar cheese, shredded

1 cup cooked rice

1 tsp. salt & ¼ tsp. pepper

Sauce:

½ cup beef stock or 425g (15 oz.) pasta or marinara sauce

INSTRUCTIONS:

Cut the tops off the bell peppers and remove the white membrane and seeds from inside.

In a bowl, mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper and the cooked rice.

Stuff the bell peppers with the mixture.

Add the bell peppers to a slow cooker.

Pour in the beef stock or the marinara sauce.

Cook on low for 6-8 hours or until the beef is cooked.

Serve & Enjoy

TIPS:
It’s important to use lean ground beef as you don’t want too much fat in the slow cooker. If you can’t get your hands on some lean ground beef, then brown and drain it before mixing with the other ingredients.

Using uncooked rice in the beef mixture may lead to the rice not cooking correctly. Uncooked rice will be hard and not appetizing at all.

When you pour in the beef stock or marinara sauce, make sure you don’t get any inside the bell peppers. It can make them get very sloppy.

prep time: 20 min   |   cook time:8 h   |   total time: 8 h & 20 min

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers INGREDIENTS: 6 Bell Peppers Stuffing: 500g (17.5 oz.) ground beef, lean 1 onion, finely diced 2 tsp. garlic, crushed 2 Tbsp. Worcestershire sauce 2 Tbsp. tomato… MYSP Slow Cooker Stuffed Peppers American Print This
Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 6 Bell Peppers
  • Stuffing:
  • 500g (17.5 oz.) ground beef, lean
  • 1 onion, finely diced
  • 2 tsp. garlic, crushed
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. tomato paste
  • 2 tsp. parsley flakes
  • 1 tsp. oregano, dried
  • ½ cup cheddar cheese, shredded
  • 1 cup cooked rice
  • 1 tsp. salt & ¼ tsp. pepper
  • Sauce:
  • ½ cup beef stock or 425g (15 oz.) pasta or marinara sauce

Instructions

Cut the tops off the bell peppers and remove the white membrane and seeds from inside.

In a bowl, mix the ground beef, onion, garlic, Worcestershire sauce, tomato paste, cheese, parsley, oregano, salt, pepper and the cooked rice.

Stuff the bell peppers with the mixture.

Add the bell peppers to a slow cooker.

Pour in the beef stock or the marinara sauce.

Cook on low for 6-8 hours or until the beef is cooked.

Serve & Enjoy

Notes

It’s important to use lean ground beef as you don’t want too much fat in the slow cooker. If you can’t get your hands on some lean ground beef, then brown and drain it before mixing with the other ingredients. Using uncooked rice in the beef mixture may lead to the rice not cooking correctly. Uncooked rice will be hard and not appetizing at all. When you pour in the beef stock or marinara sauce, make sure you don't get any inside the bell peppers. It can make them get very sloppy.

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MYSP

THE BEST CHICKEN POT PIE CROCK POT RECIPE

by Rebecca
written by Rebecca

THE BEST CHICKEN POT PIE CROCK POT RECIPE

Prep Time: 5 minutes    |    Cook Time: 6 hours    |    Total Time: 6 hours 5 minutes

Servings: 8    |    Calories: 189 kcal

Ingredients:

2 – 3 boneless chicken breasts frozen (no need to thaw)

1 can Cream of Chicken Soup

1 cup Milk

1/2 onion chopped

3-4 potatoes (peeled and diced)

(1) 16 oz bag of frozen mixed vegetables

1/2 cup chopped celery

Salt and Pepper to taste

1 tsp Garlic powder

1/4 tsp Poultry Seasoning

Instructions:

Place everything in the crockpot except the biscuits.

Cook on low all day.

Remove chicken and Shred. Add back into the crockpot and stir to combine.

Bake your biscuits and serve a biscuit on top of each bowl.

It is delicious and very easy!

THE BEST CHICKEN POT PIE CROCK POT RECIPE

THE BEST CHICKEN POT PIE CROCK POT RECIPE Prep Time: 5 minutes    |    Cook Time: 6 hours    |    Total Time: 6 hours 5 minutes Servings: 8 … MYSP THE BEST CHICKEN POT PIE CROCK POT RECIPE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 5 voted )

Ingredients

  • 2 - 3 boneless chicken breasts frozen (no need to thaw)
  • 1 can Cream of Chicken Soup
  • 1 cup Milk
  • 1/2 onion chopped
  • 3-4 potatoes (peeled and diced)
  • (1) 16 oz bag of frozen mixed vegetables
  • 1/2 cup chopped celery
  • Salt and Pepper to taste
  • 1 tsp Garlic powder
  • 1/4 tsp Poultry Seasoning

Instructions

Place everything in the crockpot except the biscuits.

Cook on low all day.

Remove chicken and Shred. Add back into the crockpot and stir to combine.

Bake your biscuits and serve a biscuit on top of each bowl.

It is delicious and very easy!

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MYSP

Crock Pot Cinnamon Roll Casserole

by Rebecca
written by Rebecca

Ingredients:

2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters

3 eggs

1/2 cup half-and-half or whipping cream

3 tablespoons maple syrup

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup chopped pecans, optional

Instructions:

Spray a 6-quart crock pot with cooking spray.

Place cinnamon roll quarters evenly in crock pot.

In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.

Slowly pour on top of cinnamon rolls.

Sprinkle pecans on top.

Spoon one of the containers of icing that came with the cinnamon rolls on top.

Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours.

Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.

Once done, turn crock pot off and spoon second container of icing on top. Serve warm.

Prep Time: 10 minutes     |     Cook Time: 2 hours 30 minutes    |     Total Time: 2 hours 40 minutes

Servings: 8 servings     |     Calories: 346kcal

Crock Pot Cinnamon Roll Casserole

Ingredients: 2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters 3 eggs 1/2 cup half-and-half or whipping cream 3 tablespoons maple syrup 2 teaspoons vanilla extract 1 teaspoon… MYSP Crock Pot Cinnamon Roll Casserole European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
  • 3 eggs
  • 1/2 cup half-and-half or whipping cream
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup chopped pecans, optional

Instructions

Spray a 6-quart crock pot with cooking spray.

Place cinnamon roll quarters evenly in crock pot.

In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.

Slowly pour on top of cinnamon rolls.

Sprinkle pecans on top.

Spoon one of the containers of icing that came with the cinnamon rolls on top.

Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours.

Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.

Once done, turn crock pot off and spoon second container of icing on top. Serve warm.

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MYSP

Crockpot Alfredo Tortellini Recipe

by Rebecca
written by Rebecca

Prep Time: 5 mins     |     Cook Time: 1 hr 30 mins     |     Total Time: 1 hr 35 mins

Ingredients:

20 oz.refrigerated Cheese Tortellini {1 pkg.}

30 oz. Classico Creamy Alfredo Sauce {2 jars 15 oz. each}

3 cups shredded Kraft Mozzarella Cheese {12 oz.}

1/2 tsp. Garlic Powder

Instructions:

Spray inside of 4 – 6 quart Crockpot with non-stick cooking spray

Pour 1 jar of Alfredo Sauce on the bottom of Crockpot.

Spread out 1/2 of Tortellini evenly in layer on top of the sauce.

Sprinkle Garlic Powder evenly over the layer of Tortellini.

Spread out 1 1/2 cups of Mozzarella over the Tortellini.

Pour remaining jar of Alfredo Sauce over cheese.

Spread out remaining Tortellini in layer on top of the sauce.

Spread out final 1 1/2 cups of Mozzarella over the Tortellini layer.

Cook on HIGH for 1 hour 30 minutes, or LOW for 3 hours, or until done. ENJOY!

Crockpot Alfredo Tortellini Recipe

Prep Time: 5 mins     |     Cook Time: 1 hr 30 mins     |     Total Time: 1 hr 35 mins Ingredients: 20 oz.refrigerated Cheese Tortellini {1 pkg.} 30… MYSP Crockpot Alfredo Tortellini Recipe European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 38 voted )

Ingredients

  • 20 oz.refrigerated Cheese Tortellini {1 pkg.}
  • 30 oz. Classico Creamy Alfredo Sauce {2 jars 15 oz. each}
  • 3 cups shredded Kraft Mozzarella Cheese {12 oz.}
  • 1/2 tsp. Garlic Powder

Instructions

Spray inside of 4 – 6 quart Crockpot with non-stick cooking spray

Pour 1 jar of Alfredo Sauce on the bottom of Crockpot.

Spread out 1/2 of Tortellini evenly in layer on top of the sauce.

Sprinkle Garlic Powder evenly over the layer of Tortellini.

Spread out 1 1/2 cups of Mozzarella over the Tortellini.

Pour remaining jar of Alfredo Sauce over cheese.

Spread out remaining Tortellini in layer on top of the sauce.

Spread out final 1 1/2 cups of Mozzarella over the Tortellini layer.

Cook on HIGH for 1 hour 30 minutes, or LOW for 3 hours, or until done. ENJOY!

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MYSPTips

Creamy Crockpot Chicken Tacos

by Rebecca
written by Rebecca

Servings: 6

Creamy Crockpot Chicken Tacos

Ingredients:

3-4 chicken breasts

1 (16oz) jar of salsa

(8oz) cream cheese (cubed)

tortillas for serving (optional)

Instructions:

Spray your slow cooker with non-stick cooking spray. Place the chicken, salsa and cream cheese in and cook on

HIGH for 3 hours (or LOW for 4-5 hours), stirring the cream cheese once it melts.#

Shred with a fork and let the chicken absorb the salsa mixture for at least 15 more minutes.

Serve in soft tortillas, taco shells or over a bed of lettuce. Top with shredded cheese, tomatoes, avocado or anything else you’d like!

Recipe Notes

If you plan on cooking this on low and won’t be home to babysit, it might be best to cook the chicken in just the salsa and add the cream cheese during the end, giving it at least 30 minutes to melt.

Creamy Crockpot Chicken Tacos

Servings: 6 Creamy Crockpot Chicken Tacos Ingredients: 3-4 chicken breasts 1 (16oz) jar of salsa (8oz) cream cheese (cubed) tortillas for serving (optional) Instructions: Spray your slow cooker with non-stick… MYSP Creamy Crockpot Chicken Tacos European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 3-4 chicken breasts
  • 1 (16oz) jar of salsa
  • (8oz) cream cheese (cubed)
  • tortillas for serving (optional)

Instructions

Spray your slow cooker with non-stick cooking spray. Place the chicken, salsa and cream cheese in and cook on

HIGH for 3 hours (or LOW for 4-5 hours), stirring the cream cheese once it melts.#

Shred with a fork and let the chicken absorb the salsa mixture for at least 15 more minutes.

Serve in soft tortillas, taco shells or over a bed of lettuce. Top with shredded cheese, tomatoes, avocado or anything else you'd like!

Recipe Notes

If you plan on cooking this on low and won't be home to babysit, it might be best to cook the chicken in just the salsa and add the cream cheese during the end, giving it at least 30 minutes to melt.

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MYSP

CHEESE MUSHROOM GNOCCHI

by Rebecca
written by Rebecca

Prep Time: 2 mins     |     Cook Time: 10 mins     |     Total Time: 12 mins

CHEESE MUSHROOM GNOCCHI

Ingredients:

1 Tablespoon Butter

1 Tablespoon Olive Oil

3 Tablespoon Heavy Cream

1 Tablespoon Thyme

16 ounces Fresh Sliced Mushrooms

24 ounces Gnocchi

1/4 cup Mint chopped

4 oz Goat Cheese

3 cloves Garlic

1 shallot chopped

salt and pepper to taste

Instructions:

Prepare gnocchi according to package directions.

Melt 1 Tbsp. butter and oil in a large skillet over medium-high heat. Add mushrooms, cook for 3 minutes or until lightly browned. Add shallot, thyme, and garlic; cook for 2 minutes or until shallots are transparent. Add 3 Tbsp. heavy cream to skillet; cook for about 1 minute. Add gnocchi; gently toss. Stir in goat cheese, garnish with mint.

Salt, and pepper.

CHEESE MUSHROOM GNOCCHI

Prep Time: 2 mins     |     Cook Time: 10 mins     |     Total Time: 12 mins CHEESE MUSHROOM GNOCCHI Ingredients: 1 Tablespoon Butter 1 Tablespoon Olive Oil 3 Tablespoon… MYSP CHEESE MUSHROOM GNOCCHI European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 3 Tablespoon Heavy Cream
  • 1 Tablespoon Thyme
  • 16 ounces Fresh Sliced Mushrooms
  • 24 ounces Gnocchi
  • 1/4 cup Mint chopped
  • 4 oz Goat Cheese
  • 3 cloves Garlic
  • 1 shallot chopped
  • salt and pepper to taste

Instructions

Prepare gnocchi according to package directions.

Melt 1 Tbsp. butter and oil in a large skillet over medium-high heat. Add mushrooms, cook for 3 minutes or until lightly browned. Add shallot, thyme, and garlic; cook for 2 minutes or until shallots are transparent. Add 3 Tbsp. heavy cream to skillet; cook for about 1 minute. Add gnocchi; gently toss. Stir in goat cheese, garnish with mint.

Salt, and pepper.

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MYSPTips

Easy Crockpot Shredded Buffalo Chicken Sandwiches

by Rebecca
written by Rebecca

Servings: 6

Easy Crockpot Shredded Buffalo Chicken Sandwiches

Ingredients:

3-4 large chicken breasts (about 1.5 pounds)

1 (12oz) bottle of Frank’s Buffalo Wing Sauce

1/2 packet ranch seasoning mix (about 2 tbsp)

2 tbsp butter

hoagie rolls for serving

Instructions:

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That’s it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

Easy Crockpot Shredded Buffalo Chicken Sandwiches

Servings: 6 Easy Crockpot Shredded Buffalo Chicken Sandwiches Ingredients: 3-4 large chicken breasts (about 1.5 pounds) 1 (12oz) bottle of Frank’s Buffalo Wing Sauce 1/2 packet ranch seasoning mix (about… MYSP Easy Crockpot Shredded Buffalo Chicken Sandwiches European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3-4 large chicken breasts (about 1.5 pounds)
  • 1 (12oz) bottle of Frank's Buffalo Wing Sauce
  • 1/2 packet ranch seasoning mix (about 2 tbsp)
  • 2 tbsp butter
  • hoagie rolls for serving

Instructions

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

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