Easy Peasy. I did make it the other night, but I was in such a producing/cooking mood, that I failed to type it out before I got sucked into making brownies for Easter lunch (Bob’s Mill Gluten Free Brownie Mix). So here it goes; this one may get passed you if you blink; it’s so easy:
Boneless Skinless Chicken Breast (4-5 breasts)
Franks ORIGINAL Hot Sauce (a full small bottle or 1/2 a big bottle approx. 6 ounces): I was really PLEASANTLY surprised by Franks ingredients.
5 Tbsp Butter
Ranch Dressing Mix: Kelli uses a packet of Hidden Valley Ranch Dry Mix, but I’m kind of a pureist at times so I had to find a receipe to make it from scratch and without the gluten.
Blue Cheese Crumbles (topping)
Meat in. Franks in. Ranch Dressing Seasoning in. Butter in. Set on low for 9 hours. Shred with fork. Serve over lettuce, on a bun, over French Fries (my healthy husband’s idea), garish with blue cheese crumbles. Enjoy. For days.