A couple of years ago, every party we went to had the same dip. I’m pretty sure it was related to the beginnings of Pinterest, but for whatever reason, it seemed like Buffalo chicken dip was taking over the world.

I have never liked Buffalo sauce, and canned chicken grosses me out, so I never tasted it. But everyone else seemed to love it. So, when my mom told me about this super easy slow-cooker Buffalo chicken, I thought it would be perfect for Super Bowl.

This is one of those recipes that’s so simple it’s barely even a recipe. All you do is put some chicken, hot sauce and ranch seasoning (from a packet) in the slow cooker and turn it on. When it’s done, you shred the chicken and serve it. I put hamburger buns and coleslaw out with it (since I was serving it at the same time as the brisket), and also made some homemade ranch to have alongside, with carrots and celery.

Homemade ranch dressing is also really easy, and incredibly delicious (and customizable) if you make it with fresh herbs. I tend to kill every plant that is ever brought into our house, including fresh herbs, but I managed to keep these alive long enough to chop them and throw them in the dressing/dip.

Toby ate the chicken on sandwiches with coleslaw, but he also had some with just chicken + ranch + bun. Either way, it’s easy and delicious, and would make a fun weeknight dinner. Or a great thing to whip up for watching March Madness after work. Just, please, stay away from canned chicken if possible!

 Slow cooker Buffalo chicken (Serves 6-8, adapted from a recipe my mom emailed me)
4 boneless, skinless chicken breast halves (or two packages of boneless/skinless chicken tenders)
1 (12-ounce) bottle of Frank’s Red Hot original hot sauce
1/2 package dry ranch mix
2 tablespoons unsalted butter
To serve: Hamburger buns, cole slaw, and ranch dressing (recipe below)

Pour a little bit of the sauce in the slow cooker, then add the chicken, the dry ranch mix and more sauce (you should use about half of the bottle total at this point). Put the lid on and cook the chicken for 6 to 7 hours, until it’s cooked and tender. Add the butter and shred the chicken with two forks.

Serve warm, in a sandwich with ranch dressing and/or cole slaw.

Ranch dressing with fresh herbs (Makes about 2 1/2 cups, adapted from Joy the Baker and other sources)
1 cup sour cream
1/2 cup mayonnaise
Shaken buttermilk (at least a few tablespoons, but probably more)
1 clove garlic
2 green onions/scallions
Fresh parsley, mint and dill (you’ll want about 1/4 cup of chopped herbs altogether)
Salt and pepper to taste

Stir the sour cream and mayo together in a large bowl, then add buttermilk until the dressing is the consistency you’re looking for. Smash and dice the clove of garlic and add it to the sour cream-mayo mixture.

Rinse and dice the green onions (I just used the green parts). Rinse and chop the fresh herbs. Add the green onion and herbs to the dressing and stir to combine, then add salt and pepper to taste. Store in the refrigerator until ready to use.