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Add chicken and stock or water to a slow cooker and cook on low 5 - 6 hours or until the fat part has an internal temperature of 160
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Remove chicken from slow cooker, drain most of the liquid but leaving a little in the pot
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Shred chick with two forks
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Return chicken to slow cooker
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Add prepared Buffalo sauce, reduce temperature to warm or keep on low until warmed through
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Keep warm
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Serve on slider rolls and top with cabbage, jalapenos, and blue cheese crumbles