Last April, we had these yummy Buffalo Chicken Sandwiches on the menu. Things didn’t work out as planned (see When All Else Fails – Fresh From the Freezer to see what I mean). Since then, we’ve had these yummy sandwiches a couple of times. The original recipe, complete with beautiful, step by step pictures can be found at http://jamiecooksitup.net/2014/01/shredded-buffalo-chicken-sandwiches-crock-pot/
Anyhow, these spicy sandwiches are back on the menu yet again. I love the fact that the chicken can go straight into the crock frozen – no need to “think ahead”. Whipping up the sauce takes no time at all, so it’s easy to start in the morning and come home to the wonderful smells of dinner waiting.
My guys like these sandwiches served alongside plenty of French Fries. Personally, I like a little potato salad from the deli. The cool salad is a nice contrast to the spicy-hot sandwiches. Kiddo goes for the Blue Cheese Dressing slathered on his warm, crusty rolls. Hubby and I are Ranch kind of people. Any way you slice it, spread it or top it, these sandwiches are delicious!
Shredded Buffalo Chicken Sandwiches (Crock Pot)
1 Jar (12 oz) Franks Red Hot Buffalo Sauce
2 Tablespoons Hidden Valley Ranch Dressing Mix
5 chicken breasts, about 2 1/2-3 pounds (frozen is fine)
2 Tablespoons butter
8 ranch type rolls
8 slices cheddar cheese
Blue Cheese and/or Ranch Dressing
Pour a jar of Franks Red Hot Wing Sauce into a sauce pan. Add 2 tablespoons of the Hidden Valley Ranch Mix. Stir ingredients until well combined while heating on stove until nice and bubbly.
Spray a 3-4 quart crock pot (or larger) with cooking spray and place 5 chicken breasts into it (okay to use frozen chicken – it will thaw as it cooks). Pour the hot sauce mixture over the top of the chicken.
Cover the crock pot and cook on low for 7 hours, or on high for 4 hours.
Once chicken has cooked for hours in the sauce, it’s ready to shred. Shred the chicken with two forks right in the pot so that it soaks in the sauce as it is shredded. Add 2 tablespoons of butter and stir into the shredded chicken mixture.
Slice ranch style rolls and toast if desired. Spread some Blue Cheese or Ranch dressing onto the warm rolls.
Use a slotted spoon to allow excess sauce to drain back into the pot, top bottom of rolls with shredded chicken. Add a slice or two of cheddar cheese. Top with some shredded lettuce and top of roll. Serve with your favorite sides or some buffalo-barbecue potato chips.