Even though we have had 85 degree plus days (including today-UGH) I've still had my Pumpkins since the first of Oct. And ever since my husband built a Pergola, I've been finding reasons to eat outside...so a week or so ago I just had to have people over for a FALL POTLUCK. I did Frito Chili Pie and let the guests make there own right inside the Frito Bag (who knew? not me) with no clean up. I then made individual Mac&Cheese using Sharp Cheddar, Fontina, and Gruyere topped off with more cheese and toasted Panko Crumbs. But the game stopper was the simplest dish and I wanted to share...
Slow Cooker Buffalo Chicken Sandwiches recipe is for 6 servings:
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce
1/2 (1 ounce) pkg dry ranch salad dressing mix
2 tbs butter
6 hoagie rolls ( I used Hawaiian Rolls and loved the sweetness with the Buffalo sauce)
Now are you ready for this...can you handle this... Place the Chicken into the crock-pot and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hrs.
In the words of Joey WHOA!
Once the chicken has cooked, take out of crock-pot and shred (it was easier for me this way) then add back into cooker and add the butter stir it up. Serve on your roll with a lil more sauce and I added sweet bread and butter pickles and chunky blue cheese dressing.
The Boys will Love it I Guarantee!
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