Buffalo Chicken Sliders

I have to admit something:  A big part of the reason that I like to cook semi-healthy is to support my sugar habit.  If I can whittle calories from savory foods, I won't even hesitate.  But, nearly all of my desserts are full-blown whirlwinds of sugar and fat and all the deliciousness those two nasty ingredients bring to the mixing bowl.  So, of course, when I found a recipe for a healthified version of buffalo wings, I jumped all over it.  


And then I forced our friends to guinea pig it with us over New Years.  Know what?  It's darn good.  Darn good!  It's all the yum of buffalo chicken without the skin and the deep-frying.  Plus, you get to make it in a crock pot, so it's pretty easy to haul to a Super Bowl party and serve up.  And then dig into the cookies and cupcakes.  You have my blessing :)


Enjoy!





Healthier Buffalo Chicken Sliders
adapted from Allrecipes


2 boneless, skinless chicken breasts

• 8 oz. buffalo wing sauce
• 1 oz. (or 1 1/2 Tbsp.) dry ranch salad dressing mix
• low-sodium chicken broth
• 
  shredded cabbage
• ranch dressing or bleu cheese dressing

10 small sandwich rolls or small buns, split

• 
  
• Place the chicken breasts into a slow cooker, with the wing sauce and the ranch dressing mix. Add enough chicken broth to almost cover the chicken.  Cover, and cook on Low for 6 hours (or High for 3 to 4 hours), flipping the chicken breasts over occasionally.
• 
  
• Once the chicken has cooked, shred the meat with two forks.  Cook for another 30 minutes or so, to allow the shredded chicken to soak up juices.  In a separate bowl, toss shredded cabbage with enough dressing to lightly coat.  Pile the meat onto the hoagie rolls, topping with the cabbage mixture, and additional dressing and hot sauce, if desired.  Makes 10-12 sliders.
  

Ingredient lineup:

Dump the hot sauce, ranch mix, and chicken broth into a crock pot.

 Shred the chicken with a fork and allow to soak up juices for half an hour.

Dig in!