Not much to say here except if you love a good kick to your meals, this is the easiest thing to make and then integrate into almost anything you’re eating. So let’s go ahead and get started and stop wasting time with exposition about how easy it is…
- Buffalo sauce
- Barbecue sauce (optional)
- Chicken broth (store-bought or made)
- Dash of Tabasco sauce
- Chicken cutlets
- Salt and pepper, to taste
- 2 tbsp parsley
So, let me just go ahead and say that you can pretty much make as much of this as your CrockPot will allow, which is also why I’m not putting much for measurements. This is seriously so easy you can’t even mess up the ratio of poultry to sauce. (And if you do, that just means you have a ton of sauce, which you may love!)
- Setup CrockPot and set to low. (I also like to do a light coat of cooking spray so nothing sticks.)
- Thaw your chicken completely so it’s easy to handle.
- Boil chicken until cooked through (if you want to use your own chicken broth, throw in carrots, onions, and celery, chopped in large hunks).
- Cut cooked chicken cutlets into shredded chunks – best you can, some of the cooking will cause the chicken to fall apart, anyway. (And if you made your broth, filter out the veggies and set aside 1/2 cup to 1 cup of chicken broth.)
- Add in ingredients to your CrockPot. Reduce amount of chicken broth if you want the sauce to stick to the chicken more, but this will keep it juicy and make it fall apart more.
- (Optional:) Add a dollop of barbecue sauce for a hint of tang/sweetness. Mix thoroughly.
- Let chicken cook and stew in sauces for several hours on low–I let mine cook for 7-8 hours on low overnight and it came out P-E-R-F-E-C-T in the morning.
We toasted brioche rolls with provolone cheese and made some delicious sandwiches with our buffalo chicken! In addition, I made some rice and mixed the chicken up and it was a deliciously elevated chicken and rice!
Point is, there are a ton of ways you can incorporate this buffalo chicken into nearly any meal. Hope you enjoy!