SHREDDED BUFFALO CHICKEN SANDWICHES WITH BLUE CHEESE AIOLI

Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli image

Provided by Kelsey Nixon

Time 6h15m

Yield 6 servings

Number Of Ingredients 15

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
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 teaspoon fresh thyme leaves
1 clove garlic, minced

Steps:

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.