Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Spicy Buffalo Chicken Sandwiches 3.3 (369) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print