Sent in by: Jessica – Angola, New York
4 chicken breasts
2 cups of Buffalo Tom’s Gourmet Hot Sauce
8 ounces of cream cheese, softened or sour cream
Sandwich makings: Buns, cheese, lettuce, tomato, ranch/ blue cheese dressing, banana peppers (the sky is the limit!)
Place the chicken breasts and hot sauce in a 3 – 4 quart crock pot. Cook on low for 3 – 4 hours. Even though my chicken breasts were frozen they were cooked and ready to shred in 3 1/2 hours.
Remove the lid, and using two forks, shred the chicken breasts. Once shredded toss everything back together and add the softened cream cheese (or sour cream) to the top. Place lid back on and cook an additional hour.
Once it has “melted” the cream cheese, stir it in to incorporate it well. Serve on your favorite buns or rolls and top with your favorite sandwich toppings.
Using 4 chicken breasts will usually make 6 – 8 sandwiches OR 3 – 4 sandwiches and enough leftover for tossing with pasta and serving with a salad the next day.