With October swiftly approaching (I can’t wait to start posting Halloween goodies starting this weekend!) but this summer-like heat still lingering, I thought a riff on a buffalo chicken sandwich would fit the bill for a pre-autumnal dinner. I personally prefer shredded chicken dishes to wings, and I think arugula and bleu cheese cut the sweetly salty, rich flavor with just the right degree of brightness.
Barbecue Buffalo Chicken Sandwich
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup buffalo sauce
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Bleu cheese dressing
Hawaiian hamburger buns
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Dress with dressing and arugula as desired when serving on buns.
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