Tender shredded chicken breast simmers in zesty Buffalo sauce, for dipping or piling onto sliders.
Ingredients :
1 ½ pounds boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
3 tablespoons unsalted butter
1 cup Frank's Buffalo Hot Sauce *
6 brioche buns or 12 slider rolls for serving
12 ounces coleslaw mix for serving
Directions :
Add the chicken breasts to a 4 qt slow cooker. Season with garlic powder, onion powder, and pepper. Place the butter on top of the chicken and pour the buffalo sauce over top.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours or until the chicken reaches an internal temperature of 165°F and is very tender.
Shred the chicken in the slow cooker with 2 forks or by using a hand mixer. Serve on brioche buns with coleslaw mix.
