Friday, September 13, 2013
4 boneless chicken breasts
1 cup buffalo hot sauce (I used Franks)
2 tsp dried parsley
1/4 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried basil
1/4 tsp pepper
Put chicken breasts in slow cooker and cover with hot sauce and spices. Stir and cook on low for 8 hours. Shredded chicken and mix back it in with the sauce (more or less depending how hot you want the chicken).
Butter slider rolls and toast both side under the broiler.
Put chicken on the buns along with ranch dressing, lettuce, tomato, and cheese.