This is another gem from Everyday Food. I have made this quite a few times since it was published one year ago, and it has become one of our slow-cooker favourites. It is a healthy twist on a pulled pork sandwich, except it is made with boneless, skinless chicken thighs and breasts. It is not very spicy, but does have some zing. You can crank up the heat on your own sandwich with additional dashes of hot sauce. My kids love it – and being a slow cooker recipe it is so easy. Even better is to “shred” the chicken, all you have to do is use a potato masher right into your slow cooker and the chicken falls apart. It is really so good! I think this would be a great Super Bowl recipe too!
I follow the recipe ingredients and directions exactly as posted on marthastewart.com (with the exception that I do not include molasses because it is something I never use and I don’t want to buy a whole container for 1 tbsp!):
- 1 tbsp extra virgin olive oil
- 1 pound (approx 0.500 kg) boneless skinless chicken thighs, fat trimmed and cut into large chunks
- 1 pound (approx 0.500 kg) boneless skinless chicken breasts, fat trimmed and cut into large chunks
- Freshly ground pepper & Kosher (coarse) salt for seasoning
- 1 medium onion, diced
- 1 red pepper, seeded and diced
- 14.5 oz (approx 430 ml) crushed tomatoes
- 1/4 cup hot pepper sauce (I use Frank’s)
- 3 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 8 hamburger buns
- In a large 12 inch skillet, heat oil over medium-high heat.
- Add chicken to skillet and season with salt and pepper. Cook, until meat is golden brown, 5-10 minutes. Once cooked through transfer to a slow cooker with a slotted spoon, draining oil/excess liquid.
- Drain skillet and return to heat. Add onion, garlic, and red pepper and cook over medium, stirring constantly, until onion is translucent, about 5 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
- Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to the slow cooker and stir to combine. Cover and cook on high for 4 hours until chicken tender. Shred chicken (I use my potato masher directly in the crock pot!) and serve on buns.
Now, my husband Andrew had a great idea, and that was to use any leftovers to make some chicken nachos. So, I did, and wow they were good. I just loaded some nachos on my foil-lined toaster oven baking sheet, and then topped with the leftover slow-cooker buffalo chicken, some salsa, and shredded cheese (Monteray Jack and Cheddar). I let them bake (at about 350) in the toaster oven until the cheese had melted. I topped the nachos with a dollop of sour cream for dunking. SO GOOD!