We sort of had a white Xmas. During the day, it was in the 40s, and around dinnertime, it started sleeting. We woke up to awful roads (because they don’t plow here; why don’t they plow here??), but thankfully we had no place to go, just like the song.

It started snowing early this morning. It is still snowing. It’s going to snow all day, and tomorrow, too. Snowy days call for something in the crockpot, and a spicy something is especially good. I made this yesterday; it’s also really good for parties, like the SuperBowl (Go Pack Go, perhaps?).

Crockpot Buffalo Chicken

• 6 boneless, skinless chicken breasts
• 1 12 oz. bottle Frank’s Red Hot Buffalo sauce (you can use the Extra Hot Buffalo kind, but watch out, because that stuff does not mess around)
• 1 packet Hidden Valley Ranch mix (I use Spicy Ranch, which adds just enough zip to be interesting, but it doesn’t burn off your face)

Dump all of this into your crockpot. Mix it around to coat the chicken. Don’t worry about mixing in all of the ranch; it’ll melt in there gradually. Cook on low for 6 hours. Shred chicken in the crock, and stir to mix with that delicious sauce.

Serving suggestions:

You can serve this on cocktail buns with pickles and extra ranch on the side. It’s equally good wrapped up in romaine lettuce leaves. We’ve used it to make Buffalo chicken pizza before. It’s so ridiculously good and stupidly simple.