Finger lickin’ good!
To make this meal more kid friendly, I dialed that back hot sauce to 2 TBSP. This took most/all of the spice out for you non-spice lovers. I you love spice, feel free to kick that up to 1/4 cup.
Hope you enjoy these Buffalo Chicken Sandwiches as much as we did!
How to Make Slow Cooker Buffalo Chicken Sandwiches
INGREDIENTS:
1 tbsp extra virgin olive oil
1 lb of boneless, skinless chicken breasts, cut into 1.5 inch pieces.
1 medium yellow onion, diced small
1 medium red bell pepper, seeded, diced small
1 can (14.5 oz) can of tomatoes
1/4 cup hot pepper sauce, such as Frank’s ( I used 2 tbsp)
2 tbsp yellow mustard
3 tbsp Worcestershire sauce
2 tbsp brown sugar
3 garlic cloves, roughly chopped
- In a large skillet, heat oil over medium-high. Add chicken breasts, season with salt and pepper.
- Cook until meat is golden brown, 5 mins. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken thighs.
- To the skillet, add onion, garlic and bell pepper and cook over medium heat.
- Stir constantly, until onion is translucent, 6 mins.
- Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet for about 5 mins. Season with salt and pepper.
- Transfer to slow cooker.
- To the slow cooker, add tomatoes, hot pepper sauce, Worcestershire, mustard, and brown sugar. Stir to combine and cook either on high for 4 hours or low for 6. After done cooking, shred chick with a fork, season to taste. Add to your favorite fun and top with some coleslaw……
AND INHALE!!!! hehe
Little D didn’t want to get her hands dirty at first.
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Slow Cooker Buffalo Chicken Sandwiches
Ingredients
- 1 tbsp extra virgin olive oil
- 1 lb boneless skinless chicken thighs cut into 1.5 inch pieces. ( this is the part I omitted)
- coarse salt and pepper
- 1 lb boneless skinless chicken breasts, cut into 1.5 inch pieces. skinless chicken breasts, cut into 1.5 inch pieces.
- 1 medium yellow onion diced small
- 1 medium red bell pepper seeded, diced small
- 14.5 oz can of tomatoes
- 1/4 cup Franks hot sauce
- 2 tbsp yellow mustard
- 3 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 3 garlic cloves roughly chopped
Instructions
- In a large skillet, heat oil over medium-high. Add chicken breasts, season with salt and pepper.
- Cook until meat is golden brown, 5 mins. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken thighs.
- To the skillet, add onion, garlic and bell pepper and cook over medium heat.
- Stir constantly, until onion is translucent, 6 mins.
- Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet for about 5 mins. Season with salt and pepper.
- Transfer to slow cooker.
- To the slow cooker, add tomatoes, hot pepper sauce, Worcestershire, mustard, and brown sugar. Stir to combine and cook either on high for 4 hours or low for 6. After done cooking, shred chick with a fork, season to taste. Add to your favorite fun and top with some coleslaw!
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Keeley McGuire says
This looks yummy Corey 🙂 Little Miss would love the spiced down version but the BF would want a whole bottle of Franks (lol)!
celticmom9 says
why precook the chicken and veggies? Isn’t the point of the slow cooker to do less work? Can you do it without precooking?
Corey @ Family Fresh Meals says
Your just browning the the outside of the chicken, and caramelizing the veg. It just adds a little more dimension to the flavors. You sure can do it without precooking, it will just have a different, but equally good flavor. I would add an hour onto the cooking times if you are going to cook it that way 🙂
Joel and Azure says
I made this last night and LOVED it, except…… It wasn’t spicy enough! Ha! I made it with the 1/4 cup hot sauce and hubby and I still ended up shaking some more hot sauce onto our sandwiches. But that’s just a taste preference, and be easily remedied. Also, I don’t think I’ll cut up the chicken before I cook it next time. It was kind of a hassle to find all those little bits to shred.
The flavor was great! My husband ate 3 sandwiches! We put a dash of blue cheese dressing on top, and it was an easy, delicious meal that I will definitely make again.
Alexandra fox says
I LOOOOOOOVE this recipe. The only things I changed were, one I threw everything in the crock pot and let it cook on low for 8 hours and it was fine, the chicken just fell apart, and the second is instead of using 1/4 cup of hot sauce I used 1/2 cup of hot sauce, and it is to die for!! defiantly going to be on my list for next week!! this deserves more then 5 stars!!
Megan says
I’ve made this in the past without cooking the chicken beforehand, but both times it was too soupy. This time I followed the directions and cooked the chicken and sauteed the veggies first, it is perfect! I know it takes a little more time, but I would definitely recommend anyone who is thinking about skipping that step not to, it really does make a big difference.