Shredded Crockpot Buffalo Ranch Chicken

So a few days ago my husband decided, out of nowhere, that he wanted a shredded buffalo chicken sandwich. So, the recipe search began! He looked all over the internet until he found the perfect quick & easy, yet delicious sounding, recipe. All it took was some chicken breasts, buffalo sauce (we used Franks Red Hot Buffalo Sauce), a ranch seasoning packet, and some butter. It was  super easy and because it cooked all day long, our house smelled beyond amazing! I'm not a big cook, which is where the Crock Pot comes in really handy (even though this was all my wonderful husband's doing). I forgot to take photos when we ate it the first time, but I will be sure to take some next time. For now, here is the recipe: 

Ingredients:
3 lbs raw boneless skinless chicken breasts (the original recipe used frozen breasts, but I used them unfrozen, so it appears you can do either)
12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
1 oz packet of dry Ranch mix (I used Hidden Valley)
2 T light butter

Directions:
1.    Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
2.    Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!

Yields 12 (1/2 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber

*recipe courtesy of EmilyBites
**TIP: recipe says to cook on LOW for 7-9 hrs. We cooked ours on HIGH for 4 hours, added the butter, then cooked an additional 30 minutes. Chicken was perfect & it saved time since we started it a little later in the day.