Blazer Cookbook

Recipe Ingredients:

• 1 lb boneless skinless chicken thighs*
• 1/2 cup hot sauce
• 2 tbsp light ranch dressing (optional)
• 2 tbsp olive oil or vegetable oil
• 3/4 tsp garlic powder
• 4 small/medium white potatoes

Recipe Instructions:

1. Place chicken in a slow-cooker set on low.
2. In a small saucepan on medium-high heat, combine the hot sauce, garlic powder, and oil. Stir together and heat until melted.
3. Pour sauce into slow-cooker. Cook for 4-6 hours on low or until chicken is tender.
4. Remove chicken from slow-cooker and shred with two forks. Return shredded chicken to slow-cooker and toss with sauce
5. Turn slow-cooker to warm (or remain on low) until ready to serve.
6. Wrap potatoes in saran wrap. Place in microwave and cook on high in microwave for 5-7 minutes or until desired softness. Cut potatoes in half.
7. Serve chicken on potatoes and drizzle with buffalo sauce and ranch, if desired.