Add chicken, hot sauce and ranch to a large zipper bag. Zip to seal and shake to coat.
Add chicken mixture to slow cooker. Cover and cook on low for 4 - 6 hours or high 3 - 4 hours.
Shred meat inside the slow cooker and serve on buns with coleslaw mix.
Serve with potato chips and celery sticks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1218g)|
|Recipe Makes: 1|
|Calories from Fat: 903 (46%)|
|Amt Per Serving||% DV|
|Total Fat 100.4g||134 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 656.8mg||202 %|
|Sodium 2997.2mg||103 %|
|Potassium 2618.4mg||69 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 20.9g|
|Protein 226.6g||324 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1959
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