3 pounds Georges Farmers Market boneless skinless chicken breasts
1 (12 ounce) bottle Buffalo wing sauce
1 (1 ounce) package dry ranch dressing mix
2 cloves garlic, minced
5 tablespoons unsalted butter, divided
1 (12 count) package Hawaiian sweet rolls or other sliders
1 (8 ounce) block of cream cheese, softened
2 cups colby jack cheese
2 stalks celery, finely chopped
4 scallions, chopped
1 tablespoon dried parsley
1 teaspoon garlic powder
1/2 cup crumbled blue cheese
1/2 teaspoon Italian seasoning
In a medium mixing bowl, combine the wing sauce, dry ranch mix, and garlic. Coat the inside of the slow cooker with nonstick cooking spray. Place chicken in slow cooker and cover with the sauce mixture.
Cover the slow cooker with lid and cook on low for 4-6 hours, until the meat is very tender and shreds easily. Shred chicken with two forks and add 3 tablespoons butter. Stir to combine and cook on low for 1 additional hour so the chicken can absorb the sauce. Can be made up to three days ahead of time and refrigerated until ready to use.
Preheat the oven to 375°F. Line a 9×13” baking pan with parchment paper and spray with non-stick cooking spray.
In a large mixing bowl, combine 3 ½ cups of the slow cooker buffalo chicken with cream cheese, colby jack cheese, celery, scallions, dried parsley, and garlic powder.
Slice rolls in half horizontally, being careful to cut evenly and keeping the rolls connected as much as possible. Place bottom half of the buns in the pan and spread chicken mixture in an even layer. Sprinkle blue cheese and then place the top bun over the chicken mixture.
In a small dish, melt remaining 2 tablespoons butter and then mix with Italian seasoning. Brush the tops of the rolls generously with the butter mixture and then bake uncovered for 10 minutes, or until buns are lightly browned and chicken is heated through.
Remove from the oven, let sit for 3-4 minutes before slicing between the rolls.
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