Shredded Buffalo Chicken Sandwiches With Blue Cheese Aioli
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
38
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Hot Sauce1 cup
Worcestershire Sauce2 tbsps
Molasse1 clove
Garlic (minced)1
Salt1 cup
Crumbled Blue Cheese1 cup
Mayonnaise1 tsp
Thyme Leaves (fresh)Directions:
1
Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together
2
Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce
3
Cover and cook on low until the chicken is tender, 4 to 6 hours
4
Transfer the cooked chicken to a large bowl and shred using 2 forks
5
Return the shredded chicken to the slow cooker and toss to coat with the sauce
6
Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top
7
Smear the top bun with Blue Cheese Aioli and place on top of the chicken
8
Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well