Back to Slow-Cooker Spicy Buffalo Chicken Sandwiches All Reviews for Slow-Cooker Spicy Buffalo Chicken Sandwiches - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 8 spicy buffalo chicken sandwich
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 1 onion, finely chopped 3 garlic cloves, chopped 1 red bell pepper, finely chopped 1 can (14.5 ounces) crushed tomatoes 1/4 cup hot-pepper sauce 3 tablespoons Worcestershire sauce 2 tablespoons yellow mustard 1 tablespoon unsulfured molasses 8 hamburger buns, for serving Pickled vegetables, for serving
Cook’s Notes You can also use a potato masher to shred the cooked chicken in the slow cooker. Refrigerate the finished dish in an airtight container, up to 5 days, or freeze, up to 3 months. Variations For a leaner version, swap out half the chicken thighs for 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 8 spicy buffalo chicken sandwich
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 8
Recipe Summary
prep: 25 mins total: 4 hrs 25 mins
Servings: 8
prep: 25 mins
total: 4 hrs 25 mins
prep:
25 mins
total:
4 hrs 25 mins
Servings: 8
8
spicy buffalo chicken sandwich
spicy buffalo chicken sandwich
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 1 onion, finely chopped 3 garlic cloves, chopped 1 red bell pepper, finely chopped 1 can (14.5 ounces) crushed tomatoes 1/4 cup hot-pepper sauce 3 tablespoons Worcestershire sauce 2 tablespoons yellow mustard 1 tablespoon unsulfured molasses 8 hamburger buns, for serving Pickled vegetables, for serving
Directions
Preheat a 5- to 6-quart slow cooker.
In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.
Cook’s Notes You can also use a potato masher to shred the cooked chicken in the slow cooker. Refrigerate the finished dish in an airtight container, up to 5 days, or freeze, up to 3 months.
Variations For a leaner version, swap out half the chicken thighs for 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces.
Cook’s Notes
You can also use a potato masher to shred the cooked chicken in the slow cooker. Refrigerate the finished dish in an airtight container, up to 5 days, or freeze, up to 3 months.
Variations
For a leaner version, swap out half the chicken thighs for 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces.
Reviews (11)
Add Rating & Review 370 Ratings 5 star values: 62 4 star values: 104 3 star values: 125 2 star values: 57 1 star values: 21
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Reviews (11)
Add Rating & Review 370 Ratings 5 star values: 62 4 star values: 104 3 star values: 125 2 star values: 57 1 star values: 21
Add Rating & Review
370 Ratings 5 star values: 62 4 star values: 104 3 star values: 125 2 star values: 57 1 star values: 21
370 Ratings 5 star values: 62 4 star values: 104 3 star values: 125 2 star values: 57 1 star values: 21
370 Ratings 5 star values: 62 4 star values: 104 3 star values: 125 2 star values: 57 1 star values: 21
5 star values: 62 4 star values: 104 3 star values: 125 2 star values: 57 1 star values: 21
Martha Stewart Member Rating: Unrated 07/03/2013 Can i use dijon mustard or spicy brown instead of yellow mustard? Martha Stewart Member Rating: Unrated 04/10/2013 I make this regularly and we love it. I sometimes use dark brown sugar in place of molasses, and depending on who it's for add a bit more mustard, garlic and/or hot sauce. Martha Stewart Member Rating: Unrated 02/12/2013 I doubled the recipe, which yielded way too much liquid. I scooped out the extraneous, added some Liquid Smoke and Sriracha. So lovely!!!!! Served on slider buns (as Sarah suggested) with kosher spears. Good enough to make you wanna kiss Martha on the cheek and be thankful for leftovers. Martha Stewart Member Rating: Unrated 01/30/2013 I do not have a slow-cooker, is there a another way to cook the chicken? Martha Stewart Member Rating: Unrated 02/09/2012 This recipe was so-so as followed,but the end result was fantastic!When I got home and opened my crock-pot, I was rather disappointed. It tasted like chicken and tomatoes. Which would have been fine if thats what I wanted. So I strained all of the chicken. Melted butter,added the chicken, added Franks to taste then just for kicks threw some blue cheese. Next time we make these I will do the butter and Franks in the crock-pot so I won't have to alter it at the end.The end result was supper yummy! Martha Stewart Member Rating: Unrated 02/08/2012 I don't have a slow cooker, has anyone done this in the oven? Martha Stewart Member Rating: Unrated 01/30/2012 This is a keeper, really, really good, made the recipe exactly as-is.... Martha Stewart Member Rating: Unrated 11/01/2011 I doubled the recipe (I need to get a smaller CP), and used mostly chicken breasts since they were on sale and I only had two thighs in the freezer. It was really good! I used Tapatio hot sauce (it was less expensive than our usual Iguana Sauce), and it was not bland at all! Definitely on the fiery side! Other than cutting back on the hot sauce/using a different kind, I don't think I'd change anything. Martha Stewart Member Rating: Unrated 04/01/2011 My husband and I both love this recipe, and I've made it several times already. It is great just the way it is, and does not need any adjustments. Spicy, delicious, and easy to make! This one is a keeper. Martha Stewart Member Rating: Unrated 03/31/2011 I've made this several times now. I think it is better if a) you use all chicken thighs and b) you double or even triple the amount of hot sauce - 1/4 cup is fairly bland.Martha Stewart Member
Rating: Unrated 07/03/2013
Can i use dijon mustard or spicy brown instead of yellow mustard?
Rating: Unrated
Rating: Unrated 04/10/2013
I make this regularly and we love it. I sometimes use dark brown sugar in place of molasses, and depending on who it’s for add a bit more mustard, garlic and/or hot sauce.
Rating: Unrated 02/12/2013
I doubled the recipe, which yielded way too much liquid. I scooped out the extraneous, added some Liquid Smoke and Sriracha. So lovely!!!!! Served on slider buns (as Sarah suggested) with kosher spears. Good enough to make you wanna kiss Martha on the cheek and be thankful for leftovers.
Rating: Unrated 01/30/2013
I do not have a slow-cooker, is there a another way to cook the chicken?
Rating: Unrated 02/09/2012
This recipe was so-so as followed,but the end result was fantastic!When I got home and opened my crock-pot, I was rather disappointed. It tasted like chicken and tomatoes. Which would have been fine if thats what I wanted. So I strained all of the chicken. Melted butter,added the chicken, added Franks to taste then just for kicks threw some blue cheese. Next time we make these I will do the butter and Franks in the crock-pot so I won’t have to alter it at the end.The end result was supper yummy!
Rating: Unrated 02/08/2012
I don’t have a slow cooker, has anyone done this in the oven?
Rating: Unrated 01/30/2012
This is a keeper, really, really good, made the recipe exactly as-is….
Rating: Unrated 11/01/2011
I doubled the recipe (I need to get a smaller CP), and used mostly chicken breasts since they were on sale and I only had two thighs in the freezer. It was really good! I used Tapatio hot sauce (it was less expensive than our usual Iguana Sauce), and it was not bland at all! Definitely on the fiery side! Other than cutting back on the hot sauce/using a different kind, I don’t think I’d change anything.
Rating: Unrated 04/01/2011
My husband and I both love this recipe, and I’ve made it several times already. It is great just the way it is, and does not need any adjustments. Spicy, delicious, and easy to make! This one is a keeper.
Rating: Unrated 03/31/2011
I’ve made this several times now. I think it is better if a) you use all chicken thighs and b) you double or even triple the amount of hot sauce - 1/4 cup is fairly bland.
All Reviews for Slow-Cooker Spicy Buffalo Chicken Sandwiches
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Cooker Spicy Buffalo Chicken Sandwiches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
