Buffalo Chicken Garlic Texas Toasts

Thick, garlic Texas toast piled with shredded buffalo chicken and topped with green onions.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 4 10

Total Time 4 25

Servings

Calories 342kcal

To a 5-6 quart crock pot add 2 pounds boneless skinless chicken breasts.
Top the chicken with 12 ounce bottle buffalo wing sauce and 4 ounces (½ block) cream cheese, cubed.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
When chicken is ready, start preheating the oven to 425° F.
Remove the chicken from the crockpot and whisk together the sauce until all the cream cheese has mixed in with the buffalo sauce. Chop the chicken into bite-sized pieces.
Transfer the chicken back into the crock pot. Mix until mixed throughout the sauce so the chicken gets heated through. Set aside.
Place the 11.25 ounce box (8 slices) frozen garlic Texas Toast on a large baking sheet. Bake the garlic Texas toast for about 4 minutes per side.
Remove the Texas toast from the oven and place the buffalo chicken on top of each of the slices of the garlic Texas toast. Note: You can take the back of a spoon and gently press down into the center of each piece of Texas toast. This will help you to be able to stack more chicken on top.
Add the shredded cheddar cheese evenly to the top of the chicken on each piece of toast.
Place in the oven and bake for about 3 minutes or until the cheese is melted.
Remove from the oven and top with 1/8 cup sliced green onions.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.