Slow-Cooker Spicy Buffalo Chicken Sandwiches

Name: Slow-Cooker Spicy Buffalo Chicken Sandwiches
Prep time: 25 min
Total time: 265 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 pounds boneless, skinless chicken thighs, cut into 1 ½-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; 0.25 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

3.3

(369)

10 Reviews

By

Martha Stewart

Updated on March 20, 2020

Prep Time:

25 mins

Total Time:

4 hrs 25 mins

Servings:

8

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

Ingredients

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-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
¼ 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.

Stephen Kent Johnson

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.

Originally appeared: Everyday Food, January/February 2011