Crock Pot Buffalo Chicken Sliders With Roasted Crookneck Squash

How’s that for an original title?

I am so tired I can’t even think of a somewhat catchy name for this post….

I pinned these {surprise!} and knew that I would serve them in slider form because let’s face it, everything is cuter on a small bun.

For the sliders I used about 1.5 pounds of chicken tenderloins {still frozen}, about 3/4 bottle {the small one} of Frank’s Red Hot Sauce and about half a packet of Hidden Valley Ranch mix. I cooked on low for about 6 hours ~ after 5 hours, I shredded the chicken with two forks, added 2 tbsp butter and kept it on low for another hour. Lightly toast up some little rolls and then load ’em up! These would make PERFECT Superbowl grub.

I added a little reduced fat bleu cheese topper {helllllooo, what is buffalo chicken without some bleu?} and served them with roasted yellow squash that I just cut into half moons, drizzed with a bit of olive oil, dusted with salt & pepper, tossed and roasted at 425* for about 15-20 minutes.

Dinner is done.

And so am I.

The Christmas cards are 90% done, our adopt-a-family gift is ready to go, my goodie ingredients have been purchased and I just need to get bakin’.

How’s your holiday agenda coming along?

*****

Nighty night.

XO