Slow-Cooker Spicy Buffalo Chicken Sandwiches
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).
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.
For a leaner version, swap out half the chicken thighs for 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces.