Slow Cooker Buffalo Chicken Sandwiches

Ingredients:

8 boneless chicken breast halves

1 (17.5 ounce) bottle buffalo wing sauce, divided

1 package dry ranch salad dressing mix

1 1/2 cups chicken broth

1/4 cup melted butter

Sandwich rolls

Diced or sliced celery

Lettuce

Extra wing sauce

Bleu Cheese Sauce:

1 cup mayonnaise

1 1/2 cups sour cream

2 Tbsp. milk

1 1/2 cups bleu cheese, crumbled

Juice of half fresh lemon

1 teaspoon garlic salt

1/2 teaspoon dry minced onion or onion powder

1/4 teaspoon black pepper

2 tablespoons finely chopped italian parsley

For the sauce:

Whisk together all.  Refrigerate for at least 4 hours before serving.

For the chicken:

Place chicken into slow cooker and pour in half the bottle of wing sauce, chicken broth, and the ranch dressing mix.  Cover and cook on low for 4 to 6 hours.  Shred chicken and remaining wing sauce and butter.  Toss well.  Cook for 10 to 20 minutes in the sauce to allow the chicken to soak up the seasoning.  If mixture looks a little dry, add a little chicken broth or water.  Serve shredded chicken on rolls with lettuce, celery and bleu cheese sauce.  You can serve extra wing sauce on the side for people who like it even spicier.