Crock Pot Buffalo Chicken Sandwiches Recipes

CROCK POT CREAMY BUFFALO CHICKEN SANDWICHES

Crock Pot Creamy Buffalo Chicken Sandwiches image

These Crock Pot Creamy Buffalo Chicken Sandwiches take your regular buffalo chicken sandwich to a different level! Oh. My. Yum.

Provided by Aunt Lou

Categories Main

Time 4h5m

Number Of Ingredients 6

Ingredients

4 boneless, skinless chicken breasts
2/3 cup Frank's Hot Sauce
1/2 cup butter (, melted)
8 oz pkg cream cheese (, cubed)
buns ((or ciabatta rolls sliced in half))
ranch dressing

Steps:

Place your chicken in the bottom of your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker).
Mix together you melted butter and Frank's and pour over your chicken
Place your cubed cream cheese evenly on top (make sure the cubes are not touching the sides of the crock pot)
Cover and cook on low for 4-6 hours, stirring occasionally
Serve on buns/rolls with ranch dressing

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Slow Cooker Buffalo Chicken Sandwiches image

This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.

Provided by Divinesolace21

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Steps:

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Nutrition Facts : Calories 578 calories, Carbohydrate 80.6 g, Cholesterol 54.1 mg, Fat 14 g, Fiber 3.6 g, Protein 31.3 g, SaturatedFat 4.3 g, Sodium 2901.7 mg, Sugar 4.9 g

SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES

Slow-Cooker Spicy Buffalo Chicken Sandwiches image

Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in tacos or in a salad with blue cheese dressing. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 4h25m

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 onion, finely chopped
3 garlic cloves, chopped
1 red bell pepper, finely chopped
1 can (14.5 ounces) crushed tomatoes
1/4 cup hot-pepper sauce
3 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon unsulfured molasses
8 hamburger buns, for serving
Pickled vegetables, for serving

Steps:

Preheat a 5- to 6-quart slow cooker.
In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.

Nutrition Facts : Calories 358 g, Fat 10 g, Fiber 3 g, Protein 35 g

CROCK-POT BUFFALO CHICKEN SANDWICHES RECIPE

Crock-Pot Buffalo Chicken Sandwiches Recipe image

With just 4 simple ingredients this fantastic buffalo chicken recipe packs a ton of flavor and some spice. Serve the shredded chicken on rolls or buns drizzled with ranch or blue cheese dressing, blue cheese crumbles or coleslaw if desired. PLUS this recipe can be made as a slow cooker freezer meal. Perfect for busy days!

Provided by Crock-Pot Ladies

Categories Entrée Freezer Meals

Time 3h5m

Number Of Ingredients 4

Ingredients

1.5 Pounds Boneless Skinless Chicken Breasts
17 Ounces Buffalo Wing Sauce
2 Tablespoon Dry Ranch Dressing Mix
2 Tablespoons Unsalted Butter

Steps:

Place the chicken, buffalo sauce and ranch dressing mix in the bottom of a 5 quart or larger slow cooker.
Cover and cook on HIGH for 3 hours or on LOW for 4 to 5 hours until the chicken if fully cooked.
Using two forks, shred the chicken meat in the slow cooker.
Add the butter to the shredded chicken and toss the chicken until the butter is melted.
Serve shredded chicken on rolls or buns (gluten free rolls if you are on a GF diet), topped with ranch or blue cheese salad dressing, blue cheese crumbles or coleslaw if desired.
Enjoy!

Nutrition Facts : Calories 133 kcal, Carbohydrate 6 g, Protein 15 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 61 mg, Sodium 2036 mg, UnsaturatedFat 1 g, ServingSize 1 serving

SLOW COOKER BUFFALO CHICKEN SANDWICHES RECIPE

Slow Cooker Buffalo Chicken Sandwiches Recipe image

Yield 6

Number Of Ingredients 4

Ingredients

4-6 boneless skinless chicken breasts (frozen)
1 (12 ounce) bottle Frank's Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 tablespoons butter

Steps:

Put frozen chicken breasts in the bottom of your slow cooker.
Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top. Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot.
Add butter, stir and cook on low for an additional hour.
Serve on buns and serve with a side of ranch dressing.

Nutrition Facts : Servingsize 1 serving, Calories 379 kcal, Fat 25 g, SaturatedFat 16 g, Cholesterol 136 mg, Sodium 1288 mg, Carbohydrate 3 g, Sugar 0 g, Protein 26 mg

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