Slow Cooker Buffalo Chicken Sandwiches with Ranch Coleslaw
4 Skinless, Boneless Chicken Breast Halves
1 (17.5 fluid ounce) Bottle Buffalo Wing Sauce, divided
2 Tablespoons Butter
5½ Cups Coleslaw Mix
1/3 Cup Ranch Dressing
3 Tablespoons Mayonnaise
2 Teaspoons Sugar
¼ Teaspoon Lemon Juice
8 Martin’s Big Marty's Rolls
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce. Cover, and cook on Low for 6 to 7 hours.
Place coleslaw mix in a large bowl. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the Big Marty’s rolls, and splash with the remaining buffalo wing sauce. Top with coleslaw and serve.