So easy, versatile, and tasty, this Crock Pot Pulled Buffalo Chicken Sandwiches dish is one of my favorite chicken recipes, perfect for feeding my family on busy weeknight or a serving a crowd on the weekend!
Place chicken in the slow cooker. Pour the buffalo sauce over the chicken, cover, and cook for 6-8 hours on low.
1 and ½ pounds chicken, 10 ounces buffalo chicken sauce
Mix together the celery, blue cheese crumbles, and blue cheese dressing. Refrigerate until ready to serve.
1 cup celery, ⅓ cup blue cheese crumbles, 2 tablespoons blue cheese dressing
When the chicken is done, remove it from the crock pot and shred it with a fork in a medium bowl. Add some of the liquid left in the crock pot - about ¼ cup, more or less to taste, but not too much or your sandwiches will be soggy.
Distribute the chicken over the 4 rolls. If desired, drizzle some additional buffalo sauce over the chicken. Top with the celery relish and serve.
4 sandwich rolls
Tips to make this sandwich extra delicious!
After cooking the chicken, you will find that there is a good bit of liquid in the crock pot, so just remove the chicken pieces to shred them in a bowl (use two forks), and then add enough of the liquid from the crock pot to make the shredded chicken flavorful but not overly wet.
You can't do away with the liquid entirely, so if you are worried about sogginess, you can place a leaf of romaine lettuce on the bottom half of the roll to prevent the liquid from soaking in and turning it into mush.
For extra zing, drizzle some additional buffalo sauce over the top, or even sprinkle a dash or two of tabasco!
If you are hoping to feed a crowd, you can easily double or even triple this recipe, and it works just as well.