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Ingredients

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.

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  • 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.

Nutrition Facts

294 calories; 7 g total fat; 49 mg cholesterol; 792 mg sodium. 34 g carbohydrates; 23 g protein;

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