Buffalo Chicken Hoagie Recipes

Steps:

• Heat oil in skillet, add onions, peppers & mushrooms. Continue to stir occasionally. Until they are browned and onions start to carmelize.
• While they are cooking, place chicken in a nonstick skillet and stir in italian dressing, cook on medium/high heat. Continue to stir as needed, until chicken is cooked throughly.
• Pre-heat oven to 400°F.
• Place hoagie buns open on a cookie sheet. Top each bun with 1/4 of chicken and 2oz of provolone.
• Bake in oven for about 5 minutes, just until cheese is melted.
• Top each with pepper mixture, lettuce, tomato and mayo if desired.

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.

Steps:

• 1. In frying pan combine chicken, hot sauce, 4 tbsp butter, bbq sauce and chili powder. Heat til simmering. Simmer on very low.
• 2. In small bowl, combine 1 1/2 sticks soft butter, garlic, and parsley. Spread insides of hoagie rolls with butter mixture (both cut sides).
• 3. Place open-faced on cookie sheet and broil til lightly toasted. Or 4 minutes at 400º.
• 4. Top each bottom half of hoagie rolls with meat mixture, (pile high), then top each with 2 slices muenster cheese. Return to oven and bake 2 more minutes.
• 5. Remove from oven and top each with lettuce tossed with celery, and a pinch each of salt and pepper. Top each with 3 tomato slices.
• 6. Top each with 2 tbsp blue cheese dressing. Place on top halves of toasted hoagie rolls.
• 7. Cut in half on the bias. Makes 4 hoagies.

Steps:

• Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
• Cover and cook on low heat setting 6 to 8 hours.
• Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.