So funny story about KB. He used to not like blue cheese. Like really not like it. But then he tried this blue cheese fondue appetizer at Michael Jordan’s Steakhouse at the casino when we used to live in CT and he started to think that maybe he should try it. Next thing I know, he’s ordering wedge salads and blue cheese dressing started appearing. So one day, I thought, well hey…if KB likes blue cheese, maybe I can incorporate it into dinner some day. Which is not quite as easy as it looks because naturally what comes to mind when you say blue cheese to me, I think buffalo chicken wings. Super hot, super saucy, make-a-huge-mess buffalo chicken wings. But KB prefers chicken without bones. So I decided upon a pulled buffalo chicken sandwich, which was made even easier by throwing it in the crockpot. I used chicken breast for this sandwich because it seemed like a better fit than chicken thighs and I know for a fact it shreds easier.
Start by putting chicken breast and sliced onions in slow cooker. Cover with 1/2 to 1 whole bottle of Franks Red Hot hot sauce….or any other kind of buffalo wing sauce you like. Cover and cook on low for 6 (or so) hours.
Should look like this when it’s done.
Shred and add any additional sauce needed (if you like it super spicy).
Serve on buns with lettuce, sliced red onions, blue cheese dressing and some extra crumbled blue cheese.
Serve and enjoy!
2 large boneless, skinless chicken breasts
1 medium onion, sliced
1 bottle Franks Red Hot sauce
sliced red onions
blue cheese dressing
blue cheese crumbles
Place chicken and sliced onion in the slow cooker. Cover with 1/2 to 1 whole bottle of Franks Red Hot sauce. Can use more or less depending on taste. Cover and cook on low for about 6 hours. Remove lid, shred chicken and add any additional sauce if needed. Serve on buns with lettuce, sliced red onions, blue cheese dressing and blue cheese.