Crockpot 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.

SHREDDED BUFFALO CHICKEN SANDWICHES

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.

CROCK-POT BUFFALO CHICKEN SANDWICHES RECIPE

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!

CROCKPOT BUFFALO CHICKEN SANDWICHES

Steps:

• Dump frozen chicken breasts in crockpot. Pour bottle of Frank's RedHot Wings Buffalo Sauce over all, then sprinkle with ranch dressing mix. Cover and cook on low 6-7 hours. Shred chicken with two forks and return to liquid for an additional hour on low.
• Toast submarine rolls with cheese, if desired. Top with chicken mixture.
• Random tip: I saw a suggestion for easily shredding chicken using your Kitchen Aid mixer and the metal paddle attachment and will try that next time. One commenter said she used ranch dressing rather than the dry mix. I'll try this next time with about 1/2 cup.

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.