Buffalo Chicken Sandwiches

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Prep Time 10 mins
Cook Time 3 hrs
Temp Low
Yield Serves 6

Taste like Restaurant style wings in a sandwich so good.

Ingredients

  • 4 Frozen Chicken Breasts
  • 1/2 Teaspoon Black Pepper
  • 14 Ounces Buffalo Wing Sauce
  • 1/2 Cup Celery, finely chopped
  • 1/2 Cup Carrots, shredded
  • 2 Tablespoons Minced onion
  • 1/2 Cup Ranch Dressing
  • 8 Ounces Cream cheese

Directions

  1. Step One

    Put all ingredients in crock, except kaiser rolls and cook on LOW for 3 hours.

  2. Step Two

    Shred chicken in bowl with 2 forks and toss back into sauce.

  3. Step Three

    Serve shredded chicken on buns.

  4. Step Four

    This is great with cold slaw on the side.

Crockin' Reviews Add Review
  1. Denise

    Wow! I’ve made the BBQ chicken sliders and my family adores them… but I wanted to try something different. So I settled on this. In the store, trying to find the buffalo wing sauce took a bit of time but finally found it (Frank’s was available so I used that). My husband was a little leery of it because he doesn’t like spicy foods. (And yet, eats Sweet Chili Heat Doritos like they are going out of style, go figure).

    So I whipped it all up in the crockpot, but I had a feeling it was calling for too much hot sauce… so I used 6 oz instead of the 14 the recipe called for. It was PERFECT! My husband had 4 helpings!!! A definite new favourite for this family! Thank you for the awesome recipe!

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  2. Carolyn

    My entire family loved this recipe but I had to make a couple of adjustments to make everyone happy. My son loves spicy but daughter not so much so added extra cream cheese and ranch to compensate for the wing sauce and also the cream cheese thickened it up some so it wasn’t soupy. It is really good cold too!

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  3. Penny

    I love all the recipes on this site but this one was no good;( way too soupy for sandwiches!

  4. Andria

    Fabulous! Easy! What more can I say!

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  5. Suzanne

    This had really good tasted, but I found it was too soupy to make sandwiches. I put it over some pasta and had buffalo chicken pasta. My husband made nachos with his (adding some cheddar cheese on top). A little spicy for our tastes, next time may use about 1/2 the hot sauce.

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  6. Julia

    This recipe is great. I sampled the chicken a while ago and couldn’t stop myself. I fixed a small bowl and ate it with a broccoli slaw. Instead of the 4 breasts, though, I used 3 lbs of boneless, skinless chicken thighs because I love dark meat. I was also 2 oz. shy on the hot sauce, but I had plenty liquid. Serving over onion ciabatta rolls. I’m hoping the rolls soak up the juice nicely.

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  7. Rechelle

    Rechelle

    I made these just the other day, the second time crockin’ and I love them!!! Being from Maine we don’t generally eat a lot of hot spicy food but these were amazing! Even my mother liked them and the most spicy she gets is salt and pepper!

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  8. Tonia

    Tonia

    After you shred the chicken you cook on low for 3 more hours

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  9. Doreen

    Doreen

    It sure would be nice to get some answers here…I’m cooking this right now and it looks like nothing but a pot of hot sauce and cream cheese with everything else…chicken is cooking but I have a feeling its gonna be mush…

  10. Doreen

    Doreen

    Can you please tell me how long do I leave all this in the crock for after doing step 2…and I’m assuming you don’t shred the chicken until its fully cooked?

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