Ingredients
6
6 servings
- •2 lb boneless, skinless chicken breast
- •1 cup cayenne pepper, hot sauce
- •1 bunch celery
- •1 packet ranch mix
- •⅔ cup mayonnaise
- •⅔ cup sour cream
- •⅔ cup milk
- •1 teaspoon dried parsley
- •salt and pepper, to taste
Instructions
- Place chicken in a 3-quart crockpot. Season with salt & pepper. Top with ½ cup hot sauce. Cook on LOW for 4 hours (6 hours if frozen).
- Mix ranch mix, mayo, sour cream and milk in a pint size mason jar. Cover and refrigerate for at least one hour before serving.
- Once chicken is cooked, remove it to a bowl and shred. Add remaining ½ cup hot sauce and mix to incorporate. (Add more or less to achieve desired spice level.) Allow to cool.
- Remove celery stalks from the bunch and rinse well. Cut into 4″ pieces and lay on a platter.
- Stuff celery with buffalo chicken mixture. Drizzle with ¼ cup ranch dressing (stored in mason jar), more hot sauce and dried parsley. Serve immediately or chill for up to 4 hours.
Nutritional Facts
Per 6 servings
- Calories: 634
- Carbohydrate: 10g
- Fat: 43g
- Fiber: 3g
- Protein: 50g
- Sugar: 4g
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