Slow Cooker Buffalo Chicken Sandwhiches

What you'll need:

About 14 chicken tenders boneless and skinless.
1 Jar of Buffalo wing sauce (I also added a jar of BBQ sauce so it wouldn't be super spicy.)
1 cucumber
Hoagie Buns (Make sure you get good ones, the bread deff makes this sandwich.)
Crumbles of Blue Cheese
Ranch Dressing (We added this, because I am a baby, so this cut the spice.)

How it's done:

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
2. Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
3. Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
4. Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese. As well as some ranch dressing spread on the bun.

I paired this sandwich with some yummy sauteed potatoes, sort of like homemade home fries. I just sauteed them in some butter and garlic and it was perfect!