Sandwich makings: Buns, cheese, lettuce, tomato, ranch/ blue cheese dressing, banana peppers (the sky is the limit!)
the chicken breasts and hot sauce (I use (3) 5 oz. bottles that a
friend of my husband's makes) in a 3 - 4 quart crock pot. Cook on low
for 3 - 4 hours. Even though my chicken breasts were frozen they were
cooked and ready to shred in 3 1/2 hours.
This is actually a photo of my bbq shredded chicken (I forgot to take pic at
this step, but same method).
the lid, and using two forks, shred the chicken breasts. Once shredded
toss everything back together and add the softened cream cheese (or sour
cream) to the top. Place lid back on and cook an additional hour.
it has "melted" the cream cheese, stir it in to incorporate it well.
Serve on your favorite buns or rolls and top with your favorite sandwich
This recipie is taken from: Crock Pot Recipe Exchange