Buffalo Chicken Sandwich
|14 DLM Boneless, Skinless Chicken Thighs|
|1¾ cup Buffalo wing sauce|
|1 English (seedless) cucumber|
|12 large sandwich buns, split|
|3/4 cup crumbled blue cheese|
Spray a 3½ to 4 quart slow cooker with cooking spray. Place chicken in cooker. Pour one cup of the Buffalo wing sauce over chicken. Cover and cook on low for 7 to 8 hours.
Remove chicken from cooker and place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker and skim fat from juices. Reserve 1½ cups of the juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat to high. Cover, cook about 15 minutes or until thoroughly heated.
Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut one strip of peel lengthwise from one cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
Fill each bun with half cup chicken mixture, one tablespoon of the remaining wing sauce, about three strips of cucumber, and one tablespoon blue cheese.
Makes 12 servings