Buffalo Chicken Sandwiches

I love hot wings. I would have put them on my favorite things post, but I try not to think about them. Ever. They're just not that good for you. All fried in oil. And then you have to eat like 8 or 10 of them to equal one serving of meat. Then there's the messy factor and contending with the bones. Along with crawfish and crab, the ratio of reward to work is not that great. It makes me wonder why I like them so much.

It's the sauce. I L.O.V.E. it. Really, I do. I love the tangy-spiciness so much. So, imagine my delight when I found a recipe for Buffalo Chicken Sandwiches that do not involve frying. It was pretty much uncontainable. Then imagine my delight when I walked into my house as they cooked away in the Crock Pot. Again, pure excitement and joy. I could smell the tangy-spiciness in the air, y'all. I lifted the lid--a Crock Pot faux pas, I know--and breathed it in. It was all I had within me not to grab a spoon and enjoy the sauce by the spoonful. Alas, I showed restraint.

This is a really quick, really good and filling meal. Because I love celery with buffalo sauce, next time I make these, I'll be sure to have some on hand.

Buffalo Chicken Sandwiches

Serves 4

4 boneless-skinless chicken breasts

1 (17.5 oz) bottle buffalo sauce, divided

1 package dry ranch salad dressing mix

2 tablespoons butter

4 hoagie rolls, split lengthwise

1. Place chicken breasts into slow cooker. Pour in 3/4 cup buffalo sauce, ranch dressing mix, and butter. Cover and cook on low 6-7 hours.

2. Once the chicken has cooked, shred finely with two forks. Pile onto hoagie rolls. Serve with additional buffalo sauce.

This was such a simple recipe, Husby was able to throw it all in the Crock Pot during his lunch hour at home.

Try it. Your taste buds will thank you.

Updated: I used Frank's Red Hot Wings Buffalo Sauce. And a special thanks to Stefani who gave me the idea of eating it on saltine crackers. I can't wait to try it!