Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup water
- 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
- 1 1/2 cup brown sugar (use less if you want it more on the hot side)
- 1/4 cup water
- 5 1/2 cups coleslaw mix
- 2 stalks of celery, cut into thin slices
- 1/3 cup ranch dressing
- 3 Tbsp mayonnaise
- 2 tsp sugar
- 1/4 tsp lemon juice
- 16 slider size buns or rolls
- butter
Preparation
Step 1
1. Place chicken in a slow cooker with the ½ cup water and cook for 6-8 hours until fully cooked.
2. Remove chicken from the slow cooker and shred.
3. Remove liquid from slow cook and return chicken back to the slow cooker.
4. In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
5. Add the sauce to the chicken in the slow cooker and stir to combine.
6. Place coleslaw mix and celery together in a large bowl.
7. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
8. Split open rolls and butter each half and place on a baking sheet.
9. Preheat oven to broil. Broil rolls until toasted.
Serve each roll topped with some of the chicken mixture and some of the slaw.