Going to BW3 (that’s what we called it in college) reminded me that it had been a while since I had anything doused in buffalo sauce. The down side of wings and buffalo chicken sandwiches is that they can be loaded with so much fat and sodium that I feel plain icky hours after eating them. I find buffalo sauce too tasty to give up so I needed to find a little bit healthier alternative, and if I could make this alternative at home all the better.
Enter my domestic role model, Martha Stewart. I am not afraid to admit that I think this woman is awesome. I love reading through her recipes and seeing which of her ideas would work for our family. I came across a webpage devoted to Martha’s slow cooker recipes and guess what I found! Buffalo chicken in a slow cooker! This was totally meant to be!
I made a few adjustment s to Martha’s recipe, but very few. I used only chicken breasts since I can find them for a great deal at the store. The tomatoes were home grown and home crushed. I had some hot dog buns in the freezer so we’re being adventurous with our bread choice. This recipe could very easily be doubled to feed a crowd or frozen for a quick meal on a busy night. Add more hot sauce if you want more of a kick!
Enjoy!1 T. olive oil
2 lb. boneless, skinless chicken breasts, cut into 1 ½ in. pieces
1 onion, diced 3 garlic cloves, roughly chopped
1 red bell pepper, seeded and diced
¼ c. water
14.5 oz. crushed tomatoes, drained
½ c. hot pepper sauce
3 T. Worcestershire sauce
2 T. yellow mustard
1 T. unsulfured molasses
8 hamburger buns
Heat oil over medium high heat in a large skillet. Add chicken, season with salt and pepper, and cook, until meat is golden brown, about five minutes. Divide into two batches depending on the size of your skillet. With a slotted spoon, transfer the chicken to a slow cooker, leaving as much oil behind as possible.
Add onion, garlic, and bell pepper to the skillet. Cook over medium, until onion is translucent, about six minutes. Add water and cook, stirring and scraping up browned bits from skillet, five minutes. Season with salt and pepper and transfer to slow cooker.
Add tomatoes, hot pepper sauce, Worcestershire, mustard, and molasses to the slow cooker and stir to combine. Cover and cook on high until chicken is very tender, about four hours. Shred chicken and season to taste with salt and pepper. Serve on buns.
Adapted from http://www.marthastewart.com/335069/slow-cooker-spicy-buffalo-chicken-sandwi?czone=food/comfort-foods-center/comfort-foods-dishes
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