Slow-Cooker Spicy Buffalo Chicken Sandwiches

Slow-Cooker Spicy Buffalo Chicken Sandwiches

Prep Time Prep: 25m Total Time Total: 4h25m

Yield: 8 servings

www.marthastewart.com

Add kick to juicy chicken thighs by simmering it in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches. You can also use the chicken filling in tacos or in a salad with blue cheese dressing. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

  • 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
  1. Preheat a 5- to 6-quart slow cooker.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

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

Instructions

  1. Preheat a 5- to 6-quart slow cooker.
  2. 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.
  3. 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.
  4. 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).
  5. 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.