Buffalo Chicken and Spinach Crostini
Slow Cooker Crock Pot
boned and skinned chicken breasts
Louisiana hot sauce, 12 oz.
butter (divided in half)
fresh chopped spinach
shredded mozzarella cheese
French bread or baguette (cut into 3/4 in slices)
1Take chicken and place it in a slow cooker with hot sauce and half of butter. Cook on high for 5 hours. When cooked, shred chicken.
2Place the rest of the butter and garlic in a microwave safe dish and melt slowly, a few seconds at a time, until all of it is melted. Brush onto both sides of bread.
3Place bread into a well-oiled skillet on med-high heat. Brown both sides then reduce heat.
4Place a small amount of the chicken and spinach on it and put the lid on till the spinach is slightly wilted (only slightly).
5Then place a small amt of cheese onto the top of the crostini and put lid on again till cheese is melted. Do this until you have no ingredients left. Enjoy!
Originally Posted: Fri, Sep 7, 2012