Slow cooker rush

Hello readers,

I hope you're all having a wonderful day and the Monday blues haven't got you down (too much!).

So I decided to do a little post today for a recipe that I've made quite a few times for Mr. Price and I, but it seems to be a crowd favourite! 

So as requested by a few, here is my recipe for buffalo pulled chicken! 

1 bottle of Frank's wing sauce

2 tsp of garlic

1/2 cup of blue cheese or ranch dressing ( you can use the powdered mix that you get in the dip section)

Cook on low for 6-8 hours. Shred the chicken and cook for another 30-60 minutes to allow the juices to soak into the chicken. 

Now we tend to serve it a few ways:

One way is on a bun with a blue cheese slaw:

5 tbsp of blue cheese dressing

Handful of cabbage

Handful of shredded carrots

Handful of shredded celery

Handful of diced onion

Blend together with a spoon

Serve up chicken on the bun and top with the slaw.

Another way is in a salad:

Any green salad or salad toppings you like, add the chicken on top (cooled) and dress with ranch or blue cheese.

The final way is in a wrap/pita:

Spread Mayo, ranch or blue cheese 

Sprinkle some blue cheese or shredded cheese

Add chicken

Add tomato

Wrap!

Mr P.'s corner: "It was nice. Yep!"

This is a really good dish to have during the week because it only takes 5 minutes to prep and toss in the slow cooker. 

Hope you enjoy!

Thanks for reading, 

Lisa xx

*Please note: I am not a professional chef/baker, nor here to plug any companies, chefs, chains etc. I am a pleasantly plump woman who has a fierce love of feeding myself, husband, and anyone who loves to eat!