I love everything about fall: the smell of burning leaves and backyard bonfires, the colors, the costumes and, of course, the candy apples. I am extremely lucky to have an office framed with windows at every turn. I am surrounded by panoramic views of the fall foliage in both Missouri and Illinois. As the days progress the changing colors remind me that autumn is the most fleeting of seasons and I still have so much to accomplish before the heavy frosts and cold temperatures drive me indoors for the winter. October is flying by in a rush of Homecoming activities and haunted happenings…I have to hurry!
Maybe this sense of urgency explains why our October and early November schedule in the office of Extended and Continuing Education is always jammed full. If you haven’t yet checked out all of our activities, I urge you to take a peek. October is still brimming with personal development workshops to both sooth mind and body (Essential Oil, Feng Shui and Yoga) and send shivers down your spine (Haunted Downtown Walking Tours and Ghost Hunting 101.) As we gear up for the holidays, we have workshops to inspire handmade gifts (Soap Making, Photoshop, Creative Kids) and help you take your seasonal entertaining to the next level (Build-a-Bar, SushiSkool and Savor the Season.)
Whew…just typing all that made me tired! All of these workshops, though fun, can be a little exhausting! So in the spirit of continuing education, I thought I would end each of my blogs by sharing a favorite recipe, craft, skill…something you can use and possibly pass on to others. Today I am going to give you a super-fast recipe that is great for feeding people coming over to watch the game (go Cards!) I don’t know about you, but when I get busy, I rely a lot on my slow-cooker for quick meals or appetizers that are ready to serve guests as soon as I walk in the door (now if picking up the house were that easy…lol.)
Crock Pot Buffalo Chicken
Now it is time to eat! My favorite way to serve is as a sandwich on a toasted deli roll with some melted pepper jack cheese. You can also use it in scrambled eggs, macaroni & cheese, nachos, on crackers, egg rolls, quesadillas, melt with some Velveeta instead of Rotel to make a dip….
Slow Cooker Buffalo Chicken
- 3 lb. bag of frozen chicken breasts
- 1 bottle Frank’s Wings Buffalo Sauce
- 1 packet Ranch Dip Mix
- 2 TBSP butter
- Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
- Cook on low at least 6 to 7 hours
- Using two forks, shred chicken & return to crock pot.
- Add butter.
- Cook on low for an additional hour.
By the way, I originally found this recipe on Pinterest.com. If you haven’t heard of Pinterest, you don’t know what you are missing! If you try the recipe, let me know what you think. Hope to hear from you soon!