Buffalo Chicken Stuffed Potato

Buffalo Chicken Stuffed Potato

Take 5 boneless/skinless chicken breast and cook in Crockpot on high for 4 hours.

A couple of hours prior to the chicken being done, put baking potatoes in the oven on 350.

Cook then until soft. When chicken is done, drain broth. (I freeze to use later in other dishes.)

Shred chicken.

Take a block of softened cream cheese and mix together with a bottle of buffalo sauce of your choice and a bottle of ranch dressing.

Once mixed together well pour over the shredded chicken and mix.

Stuff potato, drizzle with ranch dressing or shredded cheese (optional)

Recipe by Amanda Hatcher, McFarland Creek Outdoors