BUFFALO CHICKEN SLIDERS

1/2 cup Heinz 57 sauce

2 tbsp cayenne pepper sauce

1 tbsp flour

1 onion, chopped

6 bone-in chicken thighs, skins removed

8 rolls, split

1 cup sliced celery

1 cup bottled blue cheese yogurt salad dressing

Coat a 4-quart slow cooker with cooking spray or use a slow cooker liner.

Combine the 2 sauces with the flour, set aside.

Place the chopped onion in the slow cooker, top with the chicken and the sauce mixture. Place lid on cooker and cook on low setting 6 hours. Remove the chicken to a large bowl and remove bones. Using 2 forks, shred the meat.

Skim any fat from the slow cooker juices and add 1 cup to the shredded chicken. Toss to coat all the chicken. Divide the chicken mixture onto the rolls and top with the celery and the salad dressing, as desired.

My version of a First for women 1 24 recipe and photo