When did sandwiches get so complicated? If I had to classify my sandwich tastes I would say I’m a plebeian. Back in the day, I was known for ordering a ham & turkey wrap, plain. I can still see the employee’s face as he questioned, “Mustard?” “No, plain.”

“No mustard… Mayo?” “Nope.”

“Uhh… Lettuce and tomato?” He would ask in a way that was sure to elicit an “oh, yes of course.”

“Just meat.”

I’ve ventured into the realm of lettuce and tomato just to bulk up a sandwich when ordering out but to be completely honest, I really just like meat and bread. I think that simple love is what has drawn my taste buds towards pulled pork and now shredded chicken sandwiches. It’s meat, bread AND sauce. I love sauce.

My mom found this recipe in a magazine while getting her hair done– multitasking at its finest! The recipe couldn’t be easier. Chicken + slow cooker + a bottle of buffalo sauce = extremely moist and flavorful chicken. I feared a whole bottle of buffalo sauce would induce sweating, tearing, and swearing but it was perfect. Add in a little blue cheese dressing and it’s heavenly! (Don’t forget the sweet potato tater tots.)

Shredded Buffalo Chicken Sandwiches

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1.5 lbs boneless, skinless chicken breasts

1 (12-ounce) bottle Frank’s Red Hot Wings Sauce

1/3 cup water

hamburger buns

optional: blue cheese dressing

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For an easier clean-up, cover slow cooker with a liner. Add chicken breasts, buffalo sauce, and water. Cook on low, 8-10 hours.

With two forks, shred chicken. Serve with additional buffalo sauce or blue cheese dressing.

Adapted from: Family Living Magazine

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