For the Chicken Sandwiches
1 package (approx 1.5 lbs) of skinless, boneless chicken thighs
1 package (approx 1.5 lbs) of skinless, boneless chicken breasts
3/4 cup Franks Red Hot Buffalo Wing Sauce
1/2 cup barbecue sauce
1/3 cup low sodium chicken broth
5 garlic cloves, minced
Buns (slider or regular)
Blue Cheese Sauce (recipe below)
For the Blue Cheese Sauce
Adjust quantities based on how strong you would like the blue cheese flavor and how much dip you want to make, I made extra for cut up carrots and celery.
4 oz crumbled blue cheese
1 cup sour cream
1 1/2 teaspoons garlic powder
3 green onions, chopped
Carrots & Celery, optional for dipping
Stir together buffalo wing sauce, barbecue sauce, chicken broth, and garlic until well combined. Add chicken to slow cooker, pouring sauce on top. Cook on low for 6-8 hours.
Before chicken is done cooking, stir together blue cheese, sour cream, garlic powder, and green onions. If not serving immediately, refrigerate until ready to eat.
Once chicken is cooked, shred it up, it should fall apart very easily. I use my potato masher, it works really well and I don’t have to take the chicken out of the slow cooker. Just be careful not to scratch up your slow cooker.
Once chicken is shredded place shredded chicken on bun and spread blue cheese sauce on top side of bun. Enjoy! Just writing this post up made me want a sandwich for breakfast, good idea, right? Alright, I’ll have my oatmeal instead.