I've made versions of this dish before, but I put a wrinkle into it (marinating the chicken in pickle brine) that made me like it even more.
Ingredients
- 1 cup of pickle juice/brine
- 3 chicken breasts, sliced in half lengthways
- 1 12oz. bottle of Frank's Red Hot Wings Buffalo sauce
- 1/2 to a full block of cream cheese
- 1 TB of Penzey's Justice seasoning
Process
Cut the breasts in half lengthways, put them into a large plastic bag, and add in the pickle juice. Refrigerate for a day.
Set your slow cooker on low and take the chicken tenderloins out, letting the pickle brine drip off it into the plastic bag, and place them into the slow cooker. I didn't pat them dry--just let them have a bit of the pickle juice into the mix.
Dump in the Frank's sauce into the cooker. Cook for about two hours or so, and then dump in cream cheese. Adjust how much cream cheese you put in according to how hot you want it.
About six hours in, take out the chicken and shred it after letting it rest for 15 minutes. As the chicken is resting, take a whisk to fully incorporate the cream cheese. Add the Penzey's Justice seasoning.
Let it cook for another hour or so and put it over egg noodles, rice, mashed potatoes, or riced cauliflower.
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