Wednesday, November 14, 2012

Buffalo Chicken sandwiches

  • 4 chicken breasts
  • 2 cups of your favorite hot sauce or wing sauce ( would use less- very hot)
  • 8 ounces of cream cheese, softened or sour cream
  • Sandwich makings: Buns, cheese, lettuce, tomato, ranch/ blue cheese dressing, banana peppers (the sky is the limit!)
Place 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).

Remove 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.
Once 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 toppings. 
This recipie is taken from:  Crock Pot Recipe Exchange

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