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Crock-Pot Shredded Buffalo Chicken [3 ways]

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Wednesday, May 2, 2012

Crock-Pot Shredded Buffalo Chicken [3 ways]


Buffalo anything sounds good to me. Buffalo chicken, buffalo shrimp, buffalo wings, buffalo pasta... sign me up. Buffalo covered cardboard would probably spark my interest [ehh I kid, I kid]. So when I saw Skinnytaste's latest crock-pot version of one of my obvious faves, I was sold. You see, buffalo sauce is notoriously full of fat and calories thanks mostly in-part to all the butter they add to the sauce. This version however gives you all the flavor without all the fat. As Martha Stewart would say, "This is a good thing."

Plus this recipe is so versatile! Once you make the chicken itself you can use it so many different ways because this recipe makes quite a bit. We had it first in lettuce wraps with lots of crunchy toppings. Then the next night, we threw the buffalo chicken in between tortillas for some yummy + quick quesadillas. And if you still have some chicken leftover, why not toss it into a buffalo chicken dip?! Who doesn't love a good dip? I know for a fact buffalo-chicken dip is a huge crowd pleaser. One of my co-workers always seems to make it for one faculty event or another. And it is always the first thing to go!! For that fabulous recipe head on over to my cousin's blog Social Style. Yes, brilliance does run in the family. [so does modesty...] 

Crock-Pot Shredded Buffalo Chicken 
adapted from Skinnytaste
serves 4-6

for chicken...
  • 2 lbs boneless skinless chicken breasts
  • 1-2 celery stalks
  • 4 cups water [or enough to completely cover chicken]
  • 1 cup carrots, roughly chopped
  • 1 medium onion, roughly chopped
  • 2-3 sprigs of thyme
  • 1 garlic clove, crushed
  • 1 cup reserved broth 
  • 1/2 cup hot pepper sauce (I used Texas Pete---hubby's favorite)
1. Place chicken in the crock-pot and cover with water. Add celery, carrots, onions, thyme, and garlic. Cover and cook on high for 4 hours or on low for 7-8 hours. 2. Pull cooked chicken out of crock-pot. Drain broth through strainer into bowl. Discard cooked vegetables and all of broth except 1 cup. 
3. Shred cooked chicken using 2 forks. 

4. Dump shredded chicken back into crock-pot and set to high temperature. 5. Mix in hot sauce and 1 cup of reserved chicken broth. 6. Season with salt and pepper to taste. 
7. Cover and let cook for another 30 minutes on high. 

[1] for lettuce wraps...
  • 1 head iceberg lettuce, for wraps
  • carrots, shredded
  • celery, chopped
  • radishes, thinly sliced 
  • green onions, chopped
  • [light] Ranch dressing
pile it on. this meal is messy but super good!

once you've got all the toppings just so--wrap'er up & chow down. 

radishes may seem kind of random, but honestly they add such a wonderful crunch 
and color, I couldn't imagine my little lettuce wraps without them!

[2] for quesadillas...
  • tortillas
  • mozzarella cheese
  • baby spinach
  • tomatoes, sliced
  • onions, chopped
really any toppings would work along with the buffalo chicken in the quesadilla. Personally though, I think the creamy mozzarella balances out the fire from the buffalo chicken perfectly. 

[3] for dip -----> go to Social Style ;)



repeat after me: 
buffalo makes anything 
better. 

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2 Comments:

At May 3, 2012 at 6:26 AM , Blogger Joan said...

If you have a Kitchenaid standing mixer just throw the chicken in there straight from the crock pot (I boil my chicken for BCD so I throw it in as soon as its done boiling). Use the paddle attachment, turn on and watch your chicken become *perfectly* shredded in moments. It's seriously amazing.

 
At May 3, 2012 at 9:34 PM , Blogger Sando Weis said...

Um that sounds amazing Joan! A KitchenAid standing mixer is a dream of mine that will hopefully come true...one day! Definitely a great tip to keep in mind though! Thanks! :)

 

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