1lb.boneless skinless chicken breasts or boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 cup hot saucesuch as Frank's Red Hot
1 Tablespoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
12 small rolls or slider buns
Ranch or blue cheese dressing
Blue cheese crumbles
Green leaf lettuce, for lettuce wraps
Place whole chicken breasts into your slow cooker. Stir in hot sauce, brown sugar, onion powder and garlic powder. Toss chicken in mixture until well coated.
Cover and cook on high for 4 hours, or low for 6-8 hours. Chicken should easily shred with a fork.
Shred chicken and add back to the slow cooker. Toss with sauce and serve on slider buns, or as lettuce wraps, with desired toppings. Refrigerate leftover chicken in an airtight container for up to 5 days.
For this recipe and more, visit www.thecomfortofcooking.com