August this year in Southern California feels more like October. Daytime highs in the low 80s, cool breezes at night. I’ve jinxed it now and I’m sorry. It’ll likely be Africa hot next week, but still, I’m enjoying having the A/C off most of the time. Even so, it’s still better to slow cook in the crock pot then have the oven on all day. I’ve discovered also that you can forget to thaw those chicken breasts and still pull off a savory dinner with almost no effort or time. Case in point: buffalo chicken sandwiches.
Jo’s Slow Cooker Buffalo Chicken Sandwiches
- 5 frozen chicken breasts
- 1/3 cup Frank’s Red Hot Wings Buffalo Sauce (“I put that sh** on everything!”)
- 1 loaf/baguette French or Italian bread
- crumbled bleu cheese
- sliced tomato
- iceburg lettuce
- your favorite jar of bleu cheese dressing (I like Marie’s or Trader Joe’s makes a good one – both in the refrigerated section)
Plop the chicken breasts into the slow-cooker/crock pot. Pour on the hot sauce. Cook on high for 4 hours. Shred the chicken – I used two forks and shredded it in the pot. I also mixed in a little more hot sauce and mixed it all up because we LOVE Frank’s.
Slice the bread lengthwise and pile in the chicken. Sprinkle the crumbled bleu cheese over the top but don’t overdo it (bleu cheese is very salty). Then the sliced tomatoes and lettuce. Drizzle the bleu cheese dressing on top. Close the loaf of bread and slice portions to make 4”-5” sandwiches.
I put the bottle of Frank’s on the table ‘cause Goldie likes extra.
Serve with simple potato chips and a fruit salad (or marshmallows and sautéed spinach for all I care).