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Buffalo Chicken Sandwiches

Buffalo Chicken Sandwiches 

4-5 Boneless, skinless chicken breasts

1 cup Franks Buffalo Sauce

2 tablespoon unsalted butter

Slices of American Cheese

Crumbled Blue Cheese 

Rinse and pat dry chicken breasts.  Add to a 5 quart slow cooker.  Pour Frank’s Buffalo sauce over the chicken breasts.  Cover and cook on low 5-6 hours.  Remove chicken and shred, using 2 forks.  Add butter to the slow cooker along with the shredded chicken.  Cook another 1 hour on low.  Toast buns.  Add shredded chicken to bottom bun, then top with blue cheese and American cheese.  Serve.

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