Buffalo Chicken Sliders

Labor Day weekend in Chicago means the Jazz Festival is in town (and summer is coming to an end). There is nothing more fun than sitting on a lawn with friends, drinking some wine, listening to Jazz, and enjoying some great food.  I saw this recipe on Pinterest a few weeks ago and have wanted to try it out, but knew I needed an occasion when multiple people would help me eat it (great for a party).  I just love how the little bit of heat mixes will the cool coleslaw and the sweetness of the Kings Hawaiian bun.  It is finger licking good! 

Ingredients:

4 Boneless Skinless Chicken Breasts

1 12oz Franks Buffalo Sauce

3 Tbsp Butter

2 Celery Ribs

¼ Medium Red Onion (sliced very thin)

1 Package of coleslaw cabbage

¾ Cup Chunky Blue Cheese Dressing

2 Packages Kings Hawaiian Sweet Rolls

  

Directions:

Set aside 3 Tablespoons of hot sauce (you will use this later for the slaw).  Put chicken breasts in crock pot and lightly season with pepper and salt on each side.  Pour in the remaining hot sauce and add the butter.  Cover and let cook on low heat for 3-4 hours. 

Take chicken breasts out and use forks to shred on a separate plate.  Pour the hot sauce and juices in the crockpot into a separate cup or bowl.  You can put the shredded chicken back in the crockpot to keep warm until serving.  Pour 1/3 of the juices back into the shredded chicken to keep moist.  If you keep the chicken heating in the crockpot, occasionally pour a little more of the sauce into the chicken and stir to keep moist. 

In a separate bowl, combine the coleslaw cabbage, red onion, diced celery, blue cheese dressing and the 2-3 tablespoons of buffalo sauce you put aside at the beginning.  Keep refrigerated until ready to serve. 

Place shredded chicken on the slider, top it with blue cheese coleslaw and enjoy!

Recipe Source: Inspired by The Country Cook

Picture Source: Lindsay Klindt