Buffalo Chicken Sandwiches

Having no desire to cook one day, I found this recipe to be perfect for my needs as well as for our taste buds. I know you are probably shocked! Hey, I go through my own spurts when cooking is a chore and not a artistic release of expression. Plus, with all the heat we've been having in the Deep South, the last thing I feel like doing is turning on my oven! Don't worry there is plenty more baking to come, but just not for a while. So, I'm encouraging take out nights for everyone!! BUT let’s just make them at home instead. You say what?! Yes, for the next number of weeks I will be sharing with you an assortment of lighter recipes that you might be able to pick up at a restaurant or deli. So, my hope in all of this is that you might be able to find a few summer favorites that will be a little easier on your wallet than going out. But, hey, I don't see anything wrong with splurging once in awhile!

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve. Allrecipes