Slow-Cooker Spicy Buffalo Chicken Sandwiches

370 Ratings
  • 5 62
  • 4 104
  • 3 125
  • 2 57
  • 1 21

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).

Everyday Food, January/February 2011

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
4 hrs 25 mins
Servings:
8
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Ingredients

Directions

  • Preheat a 5- to 6-quart slow cooker.

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  • 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.

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.

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Reviews (11)

370 Ratings
  • 5 62
  • 4 104
  • 3 125
  • 2 57
  • 1 21
Martha Stewart Member
07/03/2013
Can i use dijon mustard or spicy brown instead of yellow mustard?
Martha Stewart Member
04/10/2013
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.
Martha Stewart Member
02/12/2013
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.
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Martha Stewart Member
01/30/2013
I do not have a slow-cooker, is there a another way to cook the chicken?
Martha Stewart Member
02/09/2012
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!
Martha Stewart Member
02/08/2012
I don't have a slow cooker, has anyone done this in the oven?
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Martha Stewart Member
01/30/2012
This is a keeper, really, really good, made the recipe exactly as-is....
Martha Stewart Member
01/30/2012
This is a keeper, really, really good, made the recipe exactly as-is....
Martha Stewart Member
11/01/2011
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.
Martha Stewart Member
04/01/2011
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.
Martha Stewart Member
03/31/2011
I've made this several times now. I think it is better if a) you use all chicken thighs and b) you double or even triple the amount of hot sauce - 1/4 cup is fairly bland.
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