Buffalo Chicken Sandwiches with Celery Coleslaw
8 Martin's® Sandwich Potato Rolls
1 1/2 lbs. boneless, skinless chicken breasts
12 oz. buffalo wing sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 cup + 1 Tbsp. blue cheese crumbles
1/2 10-oz. bag coleslaw mix (with carrots)
2 celery ribs, thinly sliced
1/4 cup ranch dressing
To make the chicken: Place the chicken in the slow cooker and pour the wing sauce, garlic powder, and onion powder over it.
Cover and cook on high for 4-6 hours or on low for 6-8 hours. When cooked, shred the chicken with a pair of tongs or two forks in the slow cooker. Mix shredded chicken around in the slow cooker and cook for 15 more minutes to soak up the rest of the sauce.
While the chicken is cooking, prepare the Celery Coleslaw by mixing the coleslaw, celery, and dressing together. Refrigerate until ready to use.
When ready to serve, place 1/2 cup of the chicken, 3-4 Tbsp. coleslaw, and 2 tsp. blue cheese on each bun.