Shadded Bufflower Chicken Sandwiches with Blue Cheese Aioli

TOTAL TIME: 6 hr 15 min

Prep: 15 min

Inactive Prep: --

Cook: 6 hr

 

YIELD: 6 servings

LEVEL: Easy

ingredients

• 1/4 cup hot sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons molasses
• 3 cloves garlic, minced
• 1 yellow onion, diced
• One 14-ounce can tomato sauce

• 2 pounds boneless, skinless chicken breasts
• Salt and freshly ground pepper
• 6 hamburger buns, split and toasted
• Celery leaves, for serving
• Blue Cheese Aioli, for serving, recipe follows

BLUE CHEESE AIOLI:

• 1/2 cup crumbled blue cheese
• 1/3 cup mayonnaise

• 1 teaspoon fresh thyme leaves
• 1 clove garlic, minced

Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.

Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours.

Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.

Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.

Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.

Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.