Slow Cooker Pulled Buffalo Chicken Sandwiches

• 3/4 cups Franks Red Hot Buffalo Wing Sauce
• 1/2 cups Barbecue Sauce
• 13 cups Low Sodium Chicken Broth
• 5 cloves Garlic, Minced
• 1- 1/2 pound Skinless, Boneless Chicken Breasts
• 1- 1/2 pound Skinless Boneless Chicken Thighs
• 4 ounces, weight Crumbled Blue Cheese
• 1 cup Sour Cream
• 1- 1/2 teaspoon Garlic Powder
• 3 whole Green Onions, Chopped
• 8 whole Buns

1. Stir together buffalo wing sauce, barbecue sauce, chicken broth, and garlic until well combined.
2. Add chicken to slow cooker, pouring sauce on top.
3. Cook on low for 6-8 hours.
4. Before chicken is done cooking, stir together blue cheese, sour cream, garlic powder, and green onions.
5. If not serving immediately, refrigerate until ready to eat.
6. Once chicken is cooked, shred it up, it should fall apart very easily.
7. I use my potato masher, it works really well and I dont have to take the chicken out of the slow cooker.
8. Just be careful not to scratch up your slow cooker.
9. Once chicken is shredded, place shredded chicken on a bun and spread blue cheese sauce on the top side of the bun.
10. Enjoy!

sauce, barbecue sauce, chicken broth, garlic, chicken breasts, chicken thighs, cheese, sour cream, garlic, green onions, buns

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-pulled-buffalo-chicken-sandwiches/ (may not work)