“Pulled chicken” doesn’t quite have the same ring to it as “pulled pork,” but that’s OK: you’ll be too busy enjoying the taste of this recipe to care much about what it’s called.
Plenty of homemade bone stock keeps the chicken breasts from drying out, and a generous amount of hot sauce gives them as much (or as little) spice as you like.
And using the slow cooker is nice in the hotter months since it doesn’t heat up the kitchen nearly as much as the oven would.
Finding a reasonably junk-free hot sauce in the grocery store shouldn’t be too much of a production, but if you can’t find one, or if spicy just isn’t your style, you could easily swap out the hot sauce for some homemade BBQ sauce.
This would be great for lunch, rolled up in some lettuce wraps or served inside a baked potato (yes, white potatoes are fine) or sweet potato for a heartier meal.
Or you could get even more creative and stuff it inside cherry tomatoes like the picture for this recipe: that would make a cute appetizer.
It would also be convenient for taking to a potluck or some other occasion where you want a generous amount of crowd-friendly food without having to spend hours the day before prepping it all.
Slow Cooker Buffalo Chicken Recipe
SERVES: 4 PREP: 15 min COOK: 8 h
Ingredients
- 4 boneless skinless chicken breasts;
- 1 celery stalk;
- 1 onion, diced;
- 2 cloves garlic, minced;
- 1 cup chicken stock;
- ¼ to ½ cup hot cayenne pepper sauce;
Preparation
- Place the chicken, celery, onion, and stock in a slow cooker.
- Set to low and cook for 6 to 8 hours.
- Remove the chicken and stock from the slow cooker, and reserve the stock.
- Shred the chicken using two forks.
- Return the chicken to the slow cooker. Add the hot sauce and ½ cup of the reserved stock.
- Cook for another 30 minutes and serve.
📖 Recipe
Slow Cooker Buffalo Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 celery stalk
- 1 onion diced
- 2 cloves garlic minced
- 1 cup chicken stock
- ¼ to ½ cup hot cayenne pepper sauce
Instructions
- Place the chicken, celery, onion, and stock in a slow cooker.4 boneless skinless chicken breasts, 1 celery stalk, 1 onion, 1 cup chicken stock, 2 cloves garlic
- Set to low and cook for 6 to 8 hours.
- Remove the chicken and stock from the slow cooker, and reserve the stock.
- Shred the chicken using two forks.
- Return the chicken to the slow cooker. Add the hot sauce and ½ cup of the reserved stock.¼ to ½ cup hot cayenne pepper sauce
- Cook for another 30 minutes and serve.
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