Buffalo Chicken French Bread

3 lbs boneless, skinless chicken breast (frozen is fine)

12 oz bottle Frank’s Buffalo Sauce

3 Tbsp (1 pkg) Hidden Valley Dry Ranch Mix

4 Tbsp butter

8 oz shredded monterey jack cheese

crumbled blue cheese

loaf french bread

Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours (high for 4). preheat the oven to 400 Shred the chicken using 2 forks, I do it right in the crockpot, but you can take it out if you want, just put it back in) add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. slice bread lengthwise and spread chicken evenly across the top of both halves top with the monterey jack place in the oven for 8 mins, the cheese will melt top with blue cheese crumble (as much or as little as you like slice and serve!