4 boneless, skinless chicken breasts
1 c. buffalo sauce (we like Texas Pete's)
Put chicken in crock pot and cover with hot sauce.
Mix together:
1/2 tsp. dried parsley
1/4 tsp. black pepper
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried thyme
Sprinkle over chicken. Cover slow cooker & cook on low for 6 hours.
After 6 hours, shred chicken and return to crockpot. Add 2 Tabs. butter to the chicken & stir. Cook for an additional hour on low.
Mix together:
Cream cheese & bleu cheese in desired amounts.
Spread cheese mixture on rolls & add chicken.