1lb chicken thighs (we used boneless, skinless thighs)

1 cup Frank’s RedHot® BMM

1 package dry Ranch salad dressing mix

2 T butter

Hoagie rolls or buns

• Place Chicken in a slow cooker and pour Frank’s RedHot® and ranch dressing overtop
• Cover and cook on low for 5-6 hours or high for 2 1/2-3 hours
• Remove chicken and shred with 2 forks and return to slow cooker.
• Add butter and stir to combine.
• Cook for another 1/2 hour longer so the meat can soak up the sauce.
• Serve on rolls or buns and top with blue cheese crumbles, Frank’s RedHot® BMM Mayo or ranch dressing if desired.