Slow Cooker Buffalo Chicken Sandwiches

Thaw in refrigerator for best results. Set rolls and bleu cheese cups aside.

Slow Cooker Directions: Empty contents of bag into slow cooker and cook covered on low heat for 5-6 hours (making sure chicken reaches 165F). Using two forks, thoroughly pull the chicken apart into shreds and stir well. Pile onto buns making sure not to pick up to much liquid (unless you like more “heat”).
Spread the top half of the bun with the bleu cheese spread (provided).

Stove Directions: Empty contents of bag into a sauce pan with lid and cook covered over low heat for 2-3 hours (the longer the better for more flavor and tenderness, and internal temp should reach 165F-chicken). Skim off visible fat if desired. Using two forks, thoroughly pull the chicken apart into shreds. Pile onto buns, making sure not to pick up too much liquid (unless you like more “heat”). Spread top half of bun with bleu cheese spread (provided).

Chicken, buffalo hot sauce, ranch dressing.

Bleu Cheese Spread: bleu cheese, cream cheese, lemon juice. Ingredients: chicken, buffalo hot sauce, ranch dressing. Bleu Cheese Spread: bleu cheese, cream cheese, lemon juice.

Meat mix contains: milk, egg, soy

Le Bus Rolls contain: egg, milk, gluten.