Shredded chicken breasts with ranch seasoning, hot sauce, topped with blue cheese crumbles, and provolone cheese.
Course Lunch
Cuisine American
Keyword blue-cheese, Buffalo Chicken, crockpot, hoagie, ranch, sandwich, sub
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Servings 6People
Calories 521kcal
Author Stacy Roman
Equipment
Crockpot, Slow Cooker
Forks
Ingredients
2lbs.Boneless Skinless Chicken Breasts
1packet (1oz.)Dry Ranch Seasoning
2cupsBuffalo Sauce
½ cupButter
12slicesProvolone Cheese
1cupBlue Cheese Crumbles
Instructions
Place chicken breasts in slow-cooker. Sprinkle ranch dressing over chicken.
Add the stick of butter on top of the chicken.
Pour the buffalo sauce over the chicken. Cover crockpot, set the temperature on low Cook for 5 hours or until the internal temperature of chicken is 165° or higher.
Shred the chicken using 2 forks.
Scoop chicken onto toasted sub rolls. Top with provolone cheese, blue cheese crumbles and any other toppings you choose.