BUFFALO CHICKEN SLIDERS

I came up with the idea for these sliders when my mom and dad served a similar recipe at a family get-together.

—Christina Addison, Blanchester, OH

Prep: 20 min. • Cook: 3 hours • Makes: 6 servings

• 1 lb. boneless skinless chicken breasts
• 2 Tbsp. plus ⅓ cup Louisiana-style hot sauce, divided
• ¼ tsp. pepper
• ¼ cup butter, cubed
• ¼ cup honey
• 12 Hawaiian sweet rolls, warmed
• Optional ingredients: Lettuce leaves, sliced tomato, thinly sliced red onion and crumbled blue cheese

1. Place chicken in a 3-qt. slow cooker. Toss with 2 Tbsp. hot sauce and pepper; cook, covered, on low 3-4 hours or until tender.

2. Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into the sauce and heat through. Serve on rolls with desired optional ingredients.

Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water if necessary.

2 sliders: 396 cal., 15g fat (8g sat. fat), 92mg chol., 873mg sod., 44g carb. (24g sugars, 2g fiber), 24g pro.