This recipe was born more out of necessity than creativity… but it turned out to be so good I just had to share!
I love using my crockpot. SO much. But since I haven’t been able to eat any form of tomato or citrus for the last 7+ months, my creativity is quite hindered.
I had some chicken thighs in the freezer that wanted to be slow-cooked on this cold-dreary-is-it-really-still-summer?-day.
My usual go to chicken – in the crockpot with a container of salsa dumped over it – is not on the ‘ok’ list right now, but I saw a bottle of Frank’s Buffalo Sauce in my cupboard, did a quick check (nope, no tomatoes!!) and dumped that on instead!
The house smelled amazing all day (if you like buffalo wings like we do, I guess!) and tasted even better!
I used bone-in, skin-on thighs… because that’s what I had in the freezer. Use whatever you’d like!
Crockpot Buffalo Chicken Sandwiches Recipe
Ingredients:
8 chicken thighs or 4 chicken breasts
3/4 bottle of Frank’s Buffalo Sauce
Directions:
Place the chicken in the crockpot. Dump the buffalo sauce over to coat.
Turn slow cooker on HIGH & cook for 4-6 hours, until the chicken is cooked through and falling apart.
Take the chicken pieces out of the slow cooker, remove skin and bones if there are any, shred the meat and return to the sauce.
Toast french or ciabatta rolls that you have cut in half, until golden. Pile on the shredded chicken/sauce mixture and enjoy!
(Top with an additional drizzle of sauce leftover from the bottle if you’d like it saucier/spicier!)