This recipe is incredibly easy and makes a great weeknight dinner. I love shredding the meat and broiling it once it has cooked for a little extra texture and smoky flavor. It prevents the meat from tasting like, well, a slow-cooker recipe.
1½ cups buffalo wing sauce (such as Frank's Red Hot brand)
1 can (4 oz) diced green chiles
1 tablespoon brown sugar
Whole wheat bakery buns or rolls
Place chicken and buffalo wing sauce in a 4- to 5-quart slow cooker. Cook on High 2 hours or Low 4 hours.
Use two forks to shred the chicken in the slow cooker. Stir in the green chiles and brown sugar and cook, uncovered, 30 minutes more.
Turn oven to broil. Line a baking sheet with aluminum foil or parchment paper. Place shredded chicken on baking sheet and broil 10 minutes or until the ends of the chicken become slightly charred and crispy. Serve on sandwich buns.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/02/slow-cooker-buffalo-chicken-sandwiches.html