Crockpot Buffalo Chicken Subs (Or Otherwise Known As Hoagies)

6
Servings
15m
Prep Time
6-8m
Cook Time
21m
Ready In


"Here is a quick and favorite of my family's that is made in tht good ole reliable slowcooker."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (353.6 g)
  • Calories 692.4
  • Total Fat - 14.8 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 107 mg
  • Sodium - 1550.5 mg
  • Total Carbohydrate - 81.6 g
  • Dietary Fiber - 5.5 g
  • Sugars - 1.1 g
  • Protein - 54.8 g
  • Calcium - 341.3 mg
  • Iron - 6.2 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.9 mg

Step 1

Place the chicken into a slow cooker and pour the hot wing sauce and the dry ranch dressing mix over all.

Step 2

With a wooden spoon distribute all to cover chicken thoroughly.

Step 3

Cover and cook on low for 6-8 hours.

Step 4

Meanwhile, slice each submarine roll to make a pocket. Toast bread if desired.

Step 5

Once the chicken has cooked, with a slotted spoon remove the chicken to a cutting board and slice into bite-size pieces. If chicken thighs were used, remove bone and any cartilage and fat.

Step 6

Place chicken pieces in the sliced bread. Top with any remaining hot sauce, if desired (refer to NOTE below), cheese and top with either the Ranch or Blue Cheese dressing, if using.

NOTE: The sauce that remains in the crockpot can be used as is to top the chicken or if watery it can also be reduced slightly in a small saucepan over the stove-top. If reducing watch it carefully as it can burn easily.


Tips & Variations


No special items needed.

Related

Susie D

This couldn't be any easier & the result was satisfying! I opted to use boneless breasts and Frank's wing sauce. It was easy to spoon out the chicken and shredd. I then stirred about half of the sauce from the crockpot into it before spooning onto sub rolls. I froze the leftovers flat in a freezer bag. They reheated beautifully for another meal! Success! Thank you for sharing the recipe!

review by:
(27 Apr 2017)