Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli

TOTAL TIME: 6 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 6 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 pounds boneless, skinless chicken breasts
  • Salt and freshly ground pepper
  • 6 hamburger buns, split and toasted
  • Celery leaves, for serving
  • Blue Cheese Aioli, for serving, recipe follows
BLUE CHEESE AIOLI:
recipe tools

Directions

Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.

Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours.

Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.

Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.
Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.
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