Delicious buffalo chicken that takes just like your favourite wings! The recipe is from Danielle Walker’s Meals Made Simple Cookbook and it is fantastic if you are a fan of “buffalo” chicken flavours. The recipe is only found in the cookbook (which I highly recommend along with her first book Against all Grain), but here is my slightly adapted recipe to reflect products & product sizes found in Canada. The chicken leaves you with a bit of a zing but is not too spicy (my 8 year old ate it with some blue cheese sauce). I whipped up some Epicure Blue Cheese Dip which we used to make delicious buffalo chicken wraps along with romaine and tomato. You can also use the chicken to top salads or make sandwiches . . . I also mixed it into some macaroni and cheese I had made for the kids – yummy mac & cheese with a kick! This recipe is easy to store in the fridge or you could also choose to freeze individual portions for easy heat and go dinners. We really like it and for sure will be making again because there were so many options to create with it!
- 1.36kg (3 lbs) of boneless skinless chicken breasts (about 7)
- 3/4 cup of Frank’s Red Hot sauce
- 1/4 cup of melted unsalted butter
- 1 tbsp white vinegar
- 1 1/2 tsp Kosher (coarse) salt
- 1/2 tsp cayenne pepper
- Place your chicken breasts in the bottom of your slow cooker.
- In a mixing bowl whisk together the hot sauce, butter, vinegar, salt and cayenne and then pour over the chicken breasts, turning once to coat.
- Cook on high for 4 hours.
- Remove chicken from slow cooker and either shred or cut into chunks. Drizzle sauce over chicken.