6-7 boneless chicken breasts (I used frozen and put them right in the slow cooker frozen)
1 medium size onion, diced
1/2 stick of butter, cut in pieces
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt
1 pkg. dry ranch dressing mix
1 1/2 cups hot wing sauce, divided ( I used Texas Peete, but any you like works fine)
1 pkg. provolone or Swiss cheese slices
1 pkg. dinner rolls (King's Hawaiian dinner rolls work well)
bleu cheese dressing or ranch dressing
Spray a slow cooker with nonstick spray. Place diced onion in the bottom. Place chicken on top of the onion. Sprinkle with the black pepper, garlic powder, celery salt, and ranch dressing mix. Place pats of butter on top of the chicken. Pour 1 cup of the hot wing sauce over all. Reserve the other 1/2 cup for later. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
Remove the chicken and shred it with two forks. Keep about 1 cup of the liquid the chicken cooked in and place the shredded chicken back in it in the slow cooker. Pour the reserved 1/2 cup of wing sauce over the chicken and mix it all together. I like to let it cook on low for about another hour, but you can go ahead and serve immediately also.
Place a slice of the provolone on each dinner roll and then the chicken. Top with shredded lettuce and dressing of your choice or serve plain! These are going to disappear fast! If you have a big crowd you will want to double this recipe!