Buffalo Chicken Sandwich Recipe
Buffalo Chicken Sandwich - a super easy weeknight dinner or lunch, these buffalo chicken sandwiches are delicious and meal-prep friendly!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 - 1 ½ cups buffalo sauce store-bought or homemade buffalo sauce
- 1 cup chicken broth ONLY needed for Instant Pot method
- hamburger buns use regular, paleo, or grain-free
- blue cheese crumbles
- romaine lettuce sub butter lettuce
- green onions sliced
- paleo ranch dressing
Instructions
- Cook Chicken Breasts: Bring a large pot of water to a boil. Add 4 boneless, skinless chicken breasts and reduce temp to bring water to a simmer. Let simmer 15-20 minutes. Carefully remove chicken and ensure center of thickest part of chicken has reached 165℉.
- Shred + Sauce: Place chicken on a plate and shred with two forks. Move shredded chicken to a bowl with 1 - 1 ½ cups buffalo sauce; stir to combine.
- Build Sandwiches: Open a hamburger bun, lay down some lettuce, add your buffalo chicken, blue cheese, and green onions on top, drizzle on some ranch and put the other half of your bun on top! Super easy and so good!
Notes
- Buffalo Sauce: feel free to use whatever buffalo sauce you prefer, but we do have an easy homemade buffalo sauce, if you want it!
- Buns: use whatever hamburger buns you prefer: gluten-free, paleo, whole wheat, etc.
- Ranch: we love our homemade ranch dressing, but use whatever works best for you.
- Paleo: To make these paleo simply use a paleo buffalo sauce and paleo hamburger buns!
- Cook Time Listed: I used the stove-top method for the listed cook time – of course if you opt for the slow cooker or instant pot it will take longer than that.
- Slow Cooker: Put 4 chicken breasts in a slow cooker with 1 cup buffalo sauce. Cover and cook on high for 3-4 hours or low 6-8 hours. Shred chicken and return to the pot with about 1/2 cup more buffalo sauce (add more or less, as desired).
- Instant Pot: Put 1 cup chicken broth (or water) in the Instant Pot (no trivet needed) and then the chicken breasts. Cover, seal, and cook on high pressure for 8-10 minutes. Let it naturally release. Remove chicken, pour out any excess liquid, shred the meat and return to the pot with a 1/2 cup or more of buffalo sauce.
Nutrition
Calories: 128kcal | Carbohydrates: 1g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1259mg | Potassium: 241mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.3mg
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