Monday, October 28, 2013

Crockpot Buffalo Chicken Sandwiches

Happy Monday, friends! Another weekend passed by in the blink of an eye and here we are at the start of the week again! 

Friday night Kaydin and I started the Halloween festivities early and hit up Night Eyes at the Blank Park Zoo. We have gone in previous years but always during the day. Going at night added a whole different element to the event.

Saturday we headed two hours north for my cousin, Angie's, baby shower. She's having a girl, too, due in December! Kaydin was great helper during the festivities.

Our Sunday was unexpectedly packed full which led to my not getting anything accomplished like I'd hoped on Sunday. That led to it being a packed Monday night. It had me wishing I had this crockpot meal waiting for us after the work and school day.

I made these sandwiches a couple weeks ago. I've made buffalo chicken before but only added the hot sauce in the past. This time I bumped it up a notch and added some ranch dressing and blue cheese to the crockpot. It was a good choice. :) It gave the chicken that much more flavor and depth.

Crockpot Buffalo Chicken Sandwiches

1 1/2 lbs. boneless, skinless chicken thighs (or breasts)
3/4 cup buffalo sauce
1/4 cup light ranch dressing
1/2 cup crumbled blue cheese, plus extra for topping sandwich, if desired
Whole wheat buns

1. Place chicken in crockpot. Cook on low for about 5 hours.
2. Drain liquid. Shred chicken with two forks. Add buffalo sauce, ranch dressing, and blue cheese.
3. Cook on high for 1 hour or until heated through.
4. Place 1/2 cup chicken mixture on bun. Top with blue cheese, if desired.

This is the perfect meal for a busy weeknight when the last thing you want to do is come home and cook!

 It's definitely crockpot season. What's your favorite thing to make?