Pulled Buffalo Chicken Sliders

Source: Family Circle Magazine April 2012

Ingredients

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)

Directions

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.
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.
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.

This recipe is super easy and yummy. My family really enjoyed it. I did not have blue cheese dressing but had blue cheese crumbles that mixed in with some ranch dressing and that worked fine. I served the sliders with celery and carrot sticks, baked beans and strawberries.