Crock Pot Shredded Buffalo Chicken Sandwiches Recipes

CROCK POT CREAMY BUFFALO CHICKEN SANDWICHES

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

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.

SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES

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.