Slow Cooker Buffalo Chicken Sandwiches
These Slow Cooker Buffalo Chicken Sandwiches are finger lickin' good! And the best part? This recipe is made in the crockpot!
Servings: 6
Calories: 259kcal
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!
Nutrition
Calories: 259kcal | Carbohydrates: 14g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 695mg | Potassium: 815mg | Fiber: 2g | Sugar: 9g | Vitamin A: 810IU | Vitamin C: 35.5mg | Calcium: 56mg | Iron: 2.4mg