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Buffalo Chicken Sandwiches (9/10/2010)

Buffalo Chicken Sandwiches

4-6 boneless, skinless chicken breasts (frozen or thawed)
1 14.5 oz. can chicken broth
1 12 oz. bottle Frank's Buffalo Red hot Wings sauce
1 pkg. dry Ranch style dressing
3 tablespoons butter
2 stalks celery, chopped fine
Sliced Colby-jack, provolone, pepper-jack, or crumbled blue cheese or Ranch salad dressing (optional)

Rinse and pat dry chicken. Place chicken in crock pot and pour the can of chicken broth over all. Add 1/3 cup buffalo hot sauce. Cover. Cook on low 8-10 hours for frozen, 6-8 hours thawed. Shred chicken with a couple of forks. Add the remaining
buffalo hot sauce, dry ranch dressing, butter, and chopped celery. Cook for 1-2 hours longer on low. Serve on buns with your favorite cheese or ranch salad dressing if desired.

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