Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli
Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 42
- Cholesterol
- 124
- Sodium
- 1160
- Total: 6 hr 15 min
- Prep: 15 min
- Cook: 6 hr
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 42
- Cholesterol
- 124
- Sodium
- 1160
- Total: 6 hr 15 min
- Prep: 15 min
- Cook: 6 hr
Ingredients
1/4 cup hot sauce
1/4 cup Worcestershire sauce
2 tablespoons molasses
3 cloves garlic, minced
1 yellow onion, diced
One 14-ounce can tomato sauce
2 pounds boneless, skinless chicken breasts
Salt and freshly ground pepper
6 hamburger buns, split and toasted
Celery leaves, for serving
Blue Cheese Aioli, for serving, recipe follows
Blue Cheese Aioli:
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 teaspoon fresh thyme leaves
1 clove garlic, minced
Directions
- Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.
- Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
- Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.
Blue Cheese Aioli:
- Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.
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