Sweet and tangy; we loved our first recipe, Teriyaki Chicken. It was the perfect meal to serve over a bed of rice, but we wish we would have added some...
Expect a herd of hungry eaters to dive into your slow cooker right after you lift off the lid.
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Chicken Wings made easy in the crock pot!
- 1-2 Pounds Chicken wings
- 1/2 Cup Wing sauce (your favorite kind and temp)
- 1/4 Cup Buffalo ranch dressing
- 1/4 Cup Sweet Baby Ray's BBQ Sauce (or your favorite brand)
- 2 Cloves of garlic
- 4 Ounces Cream cheese (half a block)
- 2 Teaspoons Brown sugar
Place all ingredients, excepts chicken wings, into a bowl and mix (just breaking the cream cheese into a few pieces, it will melt down).
Place chicken wings into bottom of slow cooker and pour sauce on top.
Cover and cook on HIGH for 4 hours.
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