Buffalo Shredded Chicken Burger Crockpot

• 1 whole Large Onion, Sliced Into Rings
• 1 whole Large Bell Pepper, Seeded, Sliced Into Strips
• 1- 1/2 pound Chicken, Skinless, Boneless
• 2 cups Frank's Hot Sauce
• 1/4 cups Dry Ranch Dressing Mix, Divided Use
• 6 whole Whole Wheat Hamburger Rolls
• 4 ounces, weight Jalapeno Cheese, Fat Free Shredded

1. Into a crockpot, add onions, bell pepper and chicken.
2. Sprinkle with 2 tablespoons of ranch seasoning.
3. Add the hot sauce and sprinkle the remaining two tablespoons of ranch seasoning over top of hot sauce.
4. Stir to combine.
5. Cover and cook on low for 6 to 8 hours.
6. About an hour before the chicken is done, use two forks and shred the chicken and mix everything together.
7. Cook for one more hour.
8. Cover a baking sheet with parchment paper, separate the rolls, and place rolls on the sheet.
9. Place 4 ounces of chicken on the bottom half of each roll, top the chicken with 1/2 ounce of cheese.
10. Place pan under the broiler and cook for about 1 minute or until cheese has melted and rolls are lightly golden.
11. Slightly adapted from Flavors of Four.

onion, bell pepper, chicken, mix, whole wheat hamburger rolls

Taken from tastykitchen.com/recipes/main-courses/buffalo-shredded-chicken-burger-e28093-crockpot/ (may not work)