4 Boneless, Skinless Chicken Breasts (about 1 1/2 lbs)
1/2 cup Hot Sauce (I use Frank's)
2/3 cup Water
1/2 tsp paprika
1/2 tsp cayenne pepper
16 Dinner Sized Potato Rolls (I used Kings Hawaiian)
1 cup Blue Cheese Dressing
Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom.
Combine hot sauce with water. Pour over chicken.
Cover and cook on High for 5 hours or Low for 7 hours. Remove chicken to a plate and shred with two forks. (If you have a stand mixer, you can shred chicken while it's still hot by placing it in the mixing bowl and turning the beater on).
Return shredded chicken back to slow cooker. Add paprika and cayenne pepper. Stir.
Heat for an additional 1 hour.
Serve shredded chicken on the bottom halves of rolls and top each with 1 tablespoon of dressing.