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Slow-Cooker Spicy Buffalo Chicken Sandwiches

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Recipe photo courtesy of Stephen Kent Johnson

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).

Source: Everyday Food, January/February 2011
Total Time Prep Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
370
  • MS12096671
    30 JAN, 2013
    I do not have a slow-cooker, is there a another way to cook the chicken?
    Reply
    • smllkw
      16 SEP, 2018
      Get a slow cooker. You will find many, many things to make with it. In fact I have various sized slow cookers.
  • b braun24
    3 JUL, 2013
    Can i use dijon mustard or spicy brown instead of yellow mustard?
    Reply
  • MrsTaylor
    10 APR, 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.
    Reply
  • carlastrott
    12 FEB, 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.
    Reply
  • LadyoftheLake85
    9 FEB, 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!
    Reply
  • jadams99
    8 FEB, 2012
    I don't have a slow cooker, has anyone done this in the oven?
    Reply
  • CiaNahac
    30 JAN, 2012
    This is a keeper, really, really good, made the recipe exactly as-is....
    Reply
  • CiaNahac
    30 JAN, 2012
    This is a keeper, really, really good, made the recipe exactly as-is....
    Reply
  • reser11
    1 NOV, 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.
    Reply
  • thecleverfox
    1 APR, 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.
    Reply

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