Crockpot Ciabatta Buffalo Chicken Sandwiches
- Yield: 6 sandwiches
Ingredients
– 2 large chicken breast
– 1 tbsp ranch seasoning
– 17 ounces of franks buffalo sauce (3/4 bottle of a large bottle of franks hot sauce)
– 1/2 head of cabbage
– pickles (optional)
– 6 ciabatta rolls (I have a recipe for sourdough ciabatta on my page that you can use)
– 1/4 cup of cheese of choice (feta, blue cheese, or cheddar are what I prefer)
Instructions
1. In a crock pot, add the chicken, buffalo sauce, and ranch seasoning. Cook on low for 6 hours, or on high for 3 hours.
2. Once the chicken is almost finished, chop up the cabbage into small bits, and toast the ciabatta rolls to preference by cutting them in half and placing into toaster. Crumble cheese if needed.
3. Using two forks, shred the chicken in the crock pot. To do this, use one fork to hold the chicken in place, and the other fork to pull the meat into shreds. This should be very simple, and the chicken should just fall apart.
4. Assemble sandwiches by placing the chicken on the bottom half of the roll, placing cabbage on top, then topping with cheese. Close the sandwich and cut init half.
5. Enjoy!