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Ingredients
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds
- 1/4 cup hot wing sauce (such as Franks), plus more for serving(optional)
- 16 dinner-size potato rolls, 1 1/4 ounces each
- 1 cup reduced-fat blue cheese dressing
- Celery and carrot sticks (optional)
Preparation
Step 1
Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.
To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.