3 pounds Georges Farmers Market boneless skinless chicken breasts
1 (12 ounce) bottle Buffalo wing sauce
1 (1 ounce) package dry ranch dressing mix
2 cloves garlic, minced
3 tablespoons unsalted butter
1 (32 ounce) package tater tots
2 cups shredded colby jack cheese
Blue cheese dressing
Crumbled blue cheese
3 scallions, chopped
Chopped parsley, for garnish
In a medium mixing bowl, combine the wing sauce, dry ranch mix, and garlic. Coat the inside of the slow cooker with nonstick cooking spray. Place chicken in slow cooker and cover with the sauce mixture.
Cover the slow cooker with lid and cook on low for 4-6 hours, until the meat is very tender and shreds easily. Shred chicken with two forks and add butter. Stir to combine and cook on low for 1 additional hour so the chicken can absorb the sauce. Can be made up to three days ahead of time and refrigerated until ready to use.
Cook tater tots according to package directions. Top cooked tater tots with desired amount of shredded buffalo chicken and sprinkle with the colby jack cheese. Cook in 350°F preheated oven for 5-7 minutes, until the cheese is melted and chicken is warmed through.
Top totchos with scallions, blue cheese dressing, and crumbled blue cheese. Garnish with parsley.
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