- 3 pounds boneless, skinless chicken breast
- 1 teaspoon kosher salt
- 8 ounces cream cheese
- 1-ounce packet powdered ranch dressing mix
- 1/2 cup cayenne pepper sauce, such as Frank’s RedHot
- 12 slider buns
Place chicken into a slow cooker and sprinkle with salt. Add enough water to cover the chicken. Cook until it falls apart easily, about 3-4 hours on high or 6-8 hours on low; drain liquid. Add cream cheese, ranch mix and pepper sauce and stir until well mixed and chicken is shredded. Serve on slider buns with optional toppings: lettuce, blue cheese crumbles, pickles, jalapeños, etc.