Pulled Buffalo Chicken Sliders

Pulled Buffalo Chicken Sliders - Lunch


4 boneless, skinless chicken breasts, about 1 1/2 pounds
1/4 cup hot wing sauce (such as Franks), plus more for serving (optional)
16 dinner size potato rolls, 1 1/4 ounces each
1 cup reduced-fat blue cheese dressing
Celery and carrot sticks (optional)


  1. Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.
  2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.
  3. To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.

Per serving: 294 calories; 7 grams of fat; 23 grams of protein; 34 grams of carbohydrates; 0 grams of fiber; 792 milligrams sodium; 49 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 16 servings.