Welcome Back! If you have been reading my column for a while, you’ll know that the hubby and I play “Couples Euchre” each month with a number of our friends – we have eight couples in the group. Each month, a different couple hosts the night of cards and everyone brings an appetizer to share.
This month, I made buffalo chicken sliders with a celery ranch “slaw”. I can’t take credit for the idea of adding the slaw—I found it on The Country Cook.
How did they turn out? They were a hit! I made enough to share with our neighbor – you’ll have to check out my blog post about The Perfect Gift, it’s about him. Anyway – I told him that I wasn’t exactly providing dinner, that they were small and more like appetizers, so he’d want to add something else…perhaps a cold beer. Perfect.
Just before heading out to Euchre I passed the small sandwiches and slaw over the fence line. Shortly thereafter, I received a text message – his reaction was that they were “fan-frickin’-tastic”. I hope you give these a try and think that they are just as tasty. What’s even better about Euchre this month? I took home first place.
Buffalo Chicken Sliders with a Celery Ranch Slaw Serves 12
Recipe adapted from The Country Cook
Place the chicken breasts in a crock pot and season with salt and pepper. Cover with buffalo wing sauce. If you are using frozen chicken, you’ll want to start these in the morning. If they are thawed, you’ll need 4-5 hours.
Turn the chicken periodically throughout the day. Once the chicken is cooked and tender, shred the meat into small pieces and return to the crock pot.
To make the slaw, combine the celery, red onion, ranch dressing (or blue cheese dressing would work too), and buffalo wing sauce. Add salt and pepper to taste.
To serve, pile up a bunch of shredded chicken on a dinner roll and top with the celery slaw – delish!