Buffalo Chicken Sandwiches

Kathleen Riemer



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1 cup (2 sticks) unsalted butter, melted
½ cup vegetable oil
1 cup frank’s hot sauce
8 boneless skinless smart chicken breasts
rolls for serving
1 head butter lettuce, washed, spun dry, and separated into leaves

Directions Step-By-Step

In the insert of a 5- to 7-quart slow cooker, combine the butter, oil, and hot sauce.

Add the chicken to the sauce, turning it in the sauce to coat; you may have to stack the chicken in the cooker.

Cover and cook on low for 4 to 5 hours, turning the chicken in the sauce a few times during the cooking time.

Remove the chicken from the sauce, and pick the meat from the bones using two forks. Return to the sauce and serve on the warm setting with rolls, butter lettuce leaves, and Blue Cheese Dressing

About this Recipe