Slow Cooker Buffalo Chicken Sandwiches with Blue Cheese Slaw
This easy weeknight dinner packs so much flavor into every bite thanks to the spicy chicken, crunchy red cabbage, and creamy blue cheese dressing.
Ingredients
Shredded Buffalo Chicken
- 2 lbs boneless, skinless chicken breasts
- 1/4 tsp celery seed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup hot sauce
- 3/4 cup chicken broth
- 1 tbs Worcestershire sauce
- 2 tbs butter
- 1 tsp salt
- 1/4 tsp pepper
- 6 buns
Blue Cheese Red Cabbage Slaw
- 1 head red cabbage, shredded (About 5 cups)
- 1/2 cup blue cheese crumbles
- 1 cup mayonnaise
- 2 tbs white wine or apple cider vinegar
- 1 tsp celery seed
- 1 tsp salt
- 1/4 tsp pepper
Instructions
Shredded Buffalo Chicken
- Place the chicken in the slow cooker. Add the salt, pepper, celery seed, garlic powder, and onion powder. Toss to coat. Stir in the hot sauce, chicken broth, Worcestershire sauce, and butter. Cover and cook on low for 8 hours, or on high for 4 hours.
- Remove the chicken from the slow cooker to shred, then return it to the slow cooker to coat in the sauce.
- Serve on a bun with the coleslaw and enjoy!
Blue Cheese Red Cabbage Slaw
- Add the cabbage to a large mixing bowl.
- In a smaller bowl, whisk together the mayonnaise, celery seed, salt, and pepper. Pour this mixture onto the cabbage and toss. Add the blue cheese and toss again.
Notes
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