Slow Cooker Buffalo Chicken Sandwiches

Serves 6

Ingredients:

• 3-4 medium sized bone-less/skinless chicken breasts (about 2 lbs)
• 6 oz Frank’s Buffalo Sauce
• 6 oz Frank’s Red Hot Sauce (OR omit this and use 12 oz Buffalo Sauce total)
• 1/4 cup ranch dressing
• 1 can reduced-sodium chicken broth
• 1/4 teaspoon black pepper
• hoagie rolls
• preferred condiments (lettuce, pickles, extra hot sauce, cheese, extra ranch)

Directions:

Place chicken breasts in slow cooker.

In a medium-sized bowl, combine hot sauces, ranch, broth and spices, whisk together. Pour mixture over chicken, cover and cook for 6-8 hrs on low. Or 3-4 hrs on high.

Once chicken is done, carefully use tongs to remove chicken and shred it. Return chicken to slow cooker and stir to coat with sauce. Turn slow cooker to “keep warm”. If your chicken is already falling apart, gently and carefully shred it in the slow cooker with forks, then stir it into the sauce. If using frozen chicken breasts: Cook on low for 8-ish hours, or high for 4-5 hrs. Serve on buttered/toasted hoagie or french rolls with a couple of slices of cheese, a drizzle of buffalo sauce and ranch. Add other desired condiments and ENJOY!

Don’t forget to “like” Niki’s Sweet Side on Facebook, and follow via email at the bottom of this page! That way you never miss a recipe!

If you liked this recipe, you might also enjoy:

My Slow Cooker BBQ Chicken & Jalapeno Quesadillas!