April 03, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Dairy, Cheese, North American, Budget-Friendly, Father's Day, Game/Sports Day, Slow Cooker, Make it from scratch, Bone-in Pieces, Boneless Pieces, Sandwiches more
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"Here is a quick and favorite of my family's that is made in tht good ole reliable slowcooker."
Place the chicken into a slow cooker and pour the hot wing sauce and the dry ranch dressing mix over all.
With a wooden spoon distribute all to cover chicken thoroughly.
Cover and cook on low for 6-8 hours.
Meanwhile, slice each submarine roll to make a pocket. Toast bread if desired.
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.
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.
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So easy and so good. I used franks wing sauce too and used provolone cheese -- a very easy meal after a very busy day! Served with tossed salad. Thanks for sharing!
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!