Slow-Cooker Buffalo Chicken Salad

Directions

1. 1

   Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low for 2-1/2 to 3 hours or until thermometer inserted in chicken reads 165°.
2. 2

   Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through.
3. 3

   Place romaine salad mix in a serving dish. Top with chicken, carrot, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.