Sunday, October 3, 2010

Buffalo Chicken Sandwiches

We are HUGE fans of Texas Pete fans so this recipe is a definite pallet pleaser in our house. Disclaimer: It's definitely not for people who can't take things very spicy. I think next time I might double or triple the recipe and freeze the remainder b/c there are TONS of possibilities for this meat (sandwiches, hoagies, nachos, homemade pizza w/ crescent roll crust, wraps, and on and on). We've already tried two options and they were both great...very flavorful! It's a great meal to accompany a day of football games on TV or even after a long week of a nasty cold to clear out those sinuses. We topped it with blue cheese and scallions which was delish but next time I think we'll try the hoagies all the way w/ lettuce and tomato, too.

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (preferably Texas Pete Buffalo Wing Sauce)
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise (note: whatever bread you use, make sure it is pretty hearty and won't get soggy when it sops up the yummy sauce)

1.Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2.Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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