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Buffalo Chicken Sandwiches with Celery Slaw
Rachel Kim

Buffalo Chicken Sandwiches with Celery Slaw

The chicken cooks in a restrained amount of hot sauce, then gets enough butter at the end to round its heat. A celery-cabbage slaw brings the familiar crunch without soaking the bun in bottled dressing. Toast the rolls if dinner may sit for a few minutes.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken breasts
  • 3/4 cup cayenne pepper hot sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 3 tbsp unsalted butter
  • 3 cups finely shredded green cabbage
  • 2 celery ribs thinly sliced
  • 1/3 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 8 sandwich rolls split

Method
 

  1. Put the chicken in a 5-quart slow cooker and add the hot sauce, broth, garlic powder and salt.
  2. Cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
  3. Transfer the chicken to a shallow bowl, shred it and whisk the butter into the hot cooking liquid.
  4. Return the chicken and toss until evenly coated, then hold on warm for 10 minutes.
  5. Mix the cabbage, celery, mayonnaise and vinegar and season the slaw lightly with salt.
  6. Toast the rolls cut-side down in a dry skillet if desired.
  7. Fill each roll with buffalo chicken and a small mound of celery slaw.