Here is another recipe that was on my "to try" list of super bowl appetizers. I love buffalo chicken sandwiches so I knew these were going to be good! The creamy ranch coleslaw was the perfect accompaniment for this tasty little sandwich. Great for portion control too! They were a hit!
Buffalo Chicken Sliders with Cool Ranch Slaw
Adapted from Food.com
Makes Approx 10 Sliders
Cal 170 , Fat 4.4g, Carbs 24.6g, Fiber 2g, Protein 10.8g
For the Chicken
4 boneless skinless chicken breasts
1/8 cup brown sugar
2 tbsp Franks Red Hot Sauce
1/2 cup Franks Buffalo Wing Sauce
10 mini kaiser rolls or 10 small dinner rolls
Place Chicken in the slow cooker along with 1/4 cup water. Sprinkle brown sugar on top of the chicken. Cover and cook on low for 4-6 hours. Remove chicken and shred. Return to slow cooker and add your two sauces. Serve each slider topped with some of the chicken mixture and some of the slaw. Enjoy!
For the Slaw
1/2 medium head of green cabbage, thinly sliced (I used fresh express bagged coleslaw)
1/3 cup ranch dressing (I used Hidden Valley Light)
3 tbsp mayonnaise (I used Hellman light mayo)
1 tbsp sugar
1/2 tsp lemon juice
1/3 cup thinly sliced carrots
Place coleslaw mix and carrots together in a large bowl.
In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.