My husband has a hierarchy of favorite meals. This one falls in the top five.
My only quibble with this meal is that it’s not super spicy. It only calls for a quarter cup of hot sauce. So I serve it with extra hot sauce and increase the amount of hot sauce in the recipe. If you do that, you will need to eliminate liquid somewhere else in the recipe so this doesn’t become too wet. Since it’s served on rolls, the rolls will get too soggy and your sandwich will fall apart.
I make this mostly on weekends because it’s a slow cooker meal where you have to precook the ingredients. And the precooking part is kind of a pain in the ass, but this meal is worth it.
This is from Everyday Food magazine. The recipe says it feeds eight, but I think it’s more than eight servings. We usually have leftovers for days. The leftovers are amazing over iceberg lettuce with a little cucumber and celery and blue cheese dressing or even just reheated in a dish.
I’m serving this today with coleslaw, homemade oven french fries, and broccoli (for anyone who wants it).
Buffalo Chicken Sandwiches
- 1 lb skinless boneless chicken thighs, cut into 1.5 inch pieces
- 1 lb skinless boneless chicken breasts, cut into 1.5 inch pieces
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 medium red pepper, diced small
- 1 medium yellow onion, diced small
- 3 cloves of garlic, chopped
- 1 14.5 oz can of crushed tomatoes
- 1/4 cup hot sauce
- 3 tbsp worcestershire sauce
- 2 tbsp yellow mustard
- 1 tbsp unsulfured molasses
In a large skillet, heat oil over medium high heat. Add the chicken thighs and season with salt and pepper. Cook until the meat is golden brown (stir once), about 5 minutes. Transfer the meat to your slow cooker with a slotted spoon.
The thighs are fattier, so by cooking them first you shouldn’t need to add any more oil to the pan. Put the chicken breasts in the same pan after the thighs have been moved to the slow cooker and cook the chicken breasts until they’re golden brown. Move to slow cooker.
Add your veggies to the skillet and cook over medium heat, stirring constantly, until the onion is softened and translucent (about 6 minutes). Add 1/4 cup of water or chicken broth, stirring and scraping up the browned bits on the bottom of the pan, and cook for another 5 minutes.
If you’re going to add extra hot sauce, cut the amount of liquid you use here to deglaze the pan. I used maybe a couple tablespoons of chicken broth the last time I did this so I could increase the hot sauce. Season the veggies with salt and pepper, then move them to the slow cooker.
With the chicken and the veggies in the slow cooker, now you add the rest of your ingredients – crushed tomatoes, worcestershire, hot sauce, mustard, molasses – and stir to combine. Cover and cook on high for 4 hours until the chicken is fall apart tender.
Shred the chicken and season with salt and pepper. Rather than remove the chicken from the slow cooker to shred it, use a potato masher. Much better way to get the chicken shredded than using forks. Neater for clean up, too.
Serve on rolls or hamburger buns with the usual accoutrements for wings – extra hot sauce, blue cheese or ranch dressing, and carrots and celery on the side. I also use blue cheese crumbles over the chicken because that stuff is HOT temperature wise when it comes out of the crock pot and the cheese melts into the chicken in the most amazing way.
I don’t have photographic evidence of the sandwich itself because by the time I remembered I wanted to take it, we had all demolished our dinner. It was that good.