Step 1

Prepare your heating source. This chicken recipe can be baked on a grill or with at least 23 prepared charcoal briquettes under and on the pot.

Step 2

Lined your Dutch oven with parchment or foil.

Step 3

Place the chicken in the bottom of the pot.

Step 4

Sprinkle the onion soup mix, ranch mix, and bacon bits on the chicken.

Step 5

Chop up the cream cheese and butter and place them in the pot.

Step 6

Pour the buffalo sauce on top of the chicken.

Step 7

Put the lid on the pot.

Step 8

Bake at 325° for 90-120 minutes. Charcoal Instructions: Place 7 coals in a circle under the pot and 16 in the lid, rotating the lid and pot a quarter turn in opposite directions every 15 minutes. Replace or add more coals as needed.Grill Instructions: Place the covered pot on a grill set on low heat and close the lid.

Step 9

The chicken is done when the interior temperature reaches 165°. If you do not have a meat thermometer, you can tell it is done when it easily pulls apart.

Step 10

Use tongs or two forks to shred the chicken.

Step 11

Stir to mix the chicken with the sauce.

Step 12

Serve on toasted buns, inside tortillas, or dip with tortilla chips.