Slow Cooker Buffalo Chicken Sandwiches
These are yumm. I liked them A LOT. I adore my crockpot, and this chicken mixture is very versatile. It worked very well in this sandwich (though because it was cooked in the crockpot, there is a fair amount of moisture, and the bottom of the croissants did get a little soggy - so a firmer bread might be a better match). They were so deliciously tangy and bright, and cooled down just a touch by the ranch drizzle.
If you want a tangy, easy chicken sandwich dish, definitely give this one a try. Also, I used the leftover chicken to make some incredible quesadillas - just add your favorite white cheese (I used provolone and Swiss) and dip in Ranch dressing after you get the tortillas golden brown. Absolutely delicious!
Slow Cooker Buffalo Chicken Sandwiches adapted from Simply Stacie
2 lbs boneless, skinless chicken breasts
1 cup Frank's Red Hot sauce, divided
1 medium onion, sliced into thin rings
6-8 Croissant Rolls
- In a slow cooker, add chicken breasts and top with 1/2 cup wing sauce and onions. Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Remove chicken from slow cooker and shred using 2 forks or stand mixer. Reserve 1/4 cup of liquid from slow cooker, and discard the rest. Place shredded chicken back into slow cooker bowl, add 1/4 cup reserved liquid, and remaining 1/2 cup wing sauce. Stir to coat chicken.
- Place about 1/3 - 2/3 cup of chicken mixture on each bun. Top with additional Frank's and a drizzle of ranch dressing if desired.
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