- 1
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (12 oz.) bottle Buffalo wing sauce (I like Frank's Red Hot)
- 2 celery ribs, ends and tops cut off and thinly sliced
- 1 tbsp. thinly sliced red onion
- 1/3 cup ranch or blue cheese dressing
- 1 package (12) dinner rolls
- Pin It
Preparation
Step 1
Directions:
Set aside two tablespoons of the Buffalo wing sauce.
You are going to use this later for the dressing (celery slaw).
Spray your slow cooker with nonstick cooking spray or add a slow cooker liner.
Then add in chicken breasts.
Season breasts with a little salt and pepper.
Then pour in the rest of the bottle of Buffalo Wing Sauce.
You are going to use the whole bottle of sauce except for the 2 tbsp. you set aside.
(See my Cook's Notes below)
Cover and cook on low for about 3-4 hours.
When ready, put the breasts onto a plate and shred with two forks. Set aside a generous 1/2 cup of the cooking liquid that is left in the slow cooker (you can toss the rest). The chicken should be very tender and easy to shred at this point. Or you can use your stand mixer to shred.