Growing up, I don’t remember eating a lot of spicy foods. I think my family members (myself included) were a bunch of scaredy cats when it came to too much heat. I think my first experience with spicyness was in 8th grade. My best friend, Holly, was raving over how great banana peppers were at the lunch table. Somehow, we all decided that we’d have a banana pepper eating contest the next day. We each braced ourselves for this culinary sport by bringing lots of bread and water to coat our mouths the next day. I remember them being really really spicy. The Headmaster’s son had to go to the office because his mouth was so on fire. He came back proclaiming that he’d been told he had 3rd degree burns in his mouth. (Ha! Yeah right…) Nowadays, banana peppers don’t phase me a bit. I absolutely love them! They add just the right punch to a salad, sandwich, or nachos. I appreciate spicy things now and rather enjoy them! Growing up in the Midwest, my husband was used to even plainer, milder foods than I was. So, the night that I tried these Buffalo Chicken Sandwiches a few years ago, I was really nervous that we would be ordering a pizza after his first bite. Not only did he love them, he continues to light up every time he finds out they’re what’s cookin’ for supper and claims that they’re in his top 5 favorites (which really consists of at least 100 favorite things…he just can’t decide!) These do pack a punch, but that’s nothing a little ranch or blue cheese can’t alleviate. You should be brave and try them. The heated flavors are magnificent on a warm bun, dipped in your favorite sauce!
Buffalo Chicken Sandwiches
4 Chicken Breasts
1 Bottle of Frank’s Buffalo Wing Sauce
1 Packet of Dry Ranch Dressing
2 TBSP Butter
6-8 Rolls or Hoagies
Pour buffalo sauce and ranch packet into slow cooker. Toss chicken breasts in sauce and cook on low for 7-8 hours. 30 minutes before serving, shred chicken with kitchen sheers or two forks, and stir in 2 TBSP of butter until it melts. Serve warm on rolls or hoagies with your favorite dipping sauce.
Yields: 6-8 servings
Recipe Source: Crockin Girls
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