I've currently got about 8 pounds of chicken breasts cooking in the crock pot on low (for 8 hours).... I did a garlic powder/onion powder/dill/black pepper 'rub' and then dumped a bottle of franks red hot in there....
My game plan is to remove the breasts, shred the meat, drain and reserve the stock, and then add the breasts back to the pot and add another bottle of frank's red hot and a bottle of ranch.
What I'm wondering is:
1) if I should do a version of Bonnie's Buffalo Dip and throw in some cream cheese (I think I have about 5 oz at home - a far cry from the 16oz it usually calls for) and also some jack cheese.... but am thinking that since it's for sliders and not just a dip that might be too creamy? Then, on the other hand, the cheese might balance the heat.
2) Do I do anything with the reserved stock? Most recipes I'm reading online seem to imply you'd leave it in so the shredded chicken absorbs it. I'm thinking about doing what I do for my pulled pork - which is to reduce it a bit and then add back in as needed.