Shredded Buffalo Chicken Sandwiches |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 8 |
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The classic flavors in an dish made quick and easy with the slow cooker. Less mess and makes a hearty main dish! Ingredients:
filling |
3lbs boneless, skinless chicken pieces(frozen is okay) |
1 bottle favorite hot wing sauce(about 17oz) |
4oz(ish) sliced or diced medium heat peppers(ie canned green chilies, jarred pepperoncini or banana, etc) |
2 blocks cream cheese |
2 cloves garlic |
4t dried dill |
2t dried parsley |
2t dried minced onion |
1t bbq seasoning(optional) |
1t dried celery powder(optional-don't use celery salt, but you can grind celery seed or dried leaves, here) |
salt and pepper |
for serving |
8 hard rolls |
leaf lettuce |
fresh tomatoes, sliced |
3 green onions, sliced |
crumbled blue cheese(optional...i use gorgonzola) |
Directions:
1. Add all filling ingredients to sprayed slow cooker. If desired, you can hold back 1/4 of each of the seasoning ingredients and add in the last 30 minutes of cooking.
2. Cook for 4-6 hours, depending on age of slow cooker and if chicken was fresh or frozen. This can also cook as long as 8 hours.
3. At about halfway through cooking, shred chicken with forks and continue cooking. Remove lid at the last hour or so, if filling needs to thicken a bit.
4. Serve on toasted hard rolls with the lettuce, tomato and green onion, and top the chicken with the crumbled blue cheese
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