1 1/2 lbs boneless, skinless chicken breasts
2/3 cup water
1/4 cup Frank's (or similar) hot wind sauce + more for serving (optional)
16 whole-wheat dinner rolls, split
1/2 cup reduced-fat blue cheese dressing
celery and carrot sticks for serving, optional
Spray inside of cooker with nonstick cooking spray.
Place the chicken breasts in a single-layer in the bottom of the cooker.
Combine the hot sauce and water; pour over the chicken.
Place lid on cooker and cook on high for 6 hours on low for 8 hours. Remove chicken to a place and shred using two forks. Return chicken to the cooker. Stir well to make sure all chicken is coated with the sauce.
To serve, place equal amounts of chicken on the bottoms of the dinner rolls. Top each with 1/2 tablespoon of dressing then the top of the roll.
Serve with the celery and carrot sticks, if desired.
Yield: 8 servings of two sliders each.
Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.