SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES

By curly

This was so good. It runs on the spicy side, so if it is too hot, add ketchup to tone it down. The ketchup also sweetens it.

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
• 1 lb boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
• Coarse salt and ground pepper
• 1 medium yellow onion, diced small
• 3 garlic cloves,roughly chopped
• 1 medium red bell pepper, seeded and diced small
• 1 can (15.5 ounces) crushed tomatoes
• 1/4 cup hot-pepper sauce, such as Frank's
• 3 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 tablespooon unsulfured molasses
• 8 hamburger buns

Details

Servings 8
Preparation time 25mins
Cooking time 29mins

Preparation

Step 1

1. In a large skillet, heat oil over medium high. Add chicken thighs, season with salt and pepper,and cook, stirring once, until meat is golden brown, 5 min. With a slotted spoon, transfer to a slow coker, leavig as much oil behind as possible. Repeat with chicken breasts.

2. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 min. Add 1/4 cup water and cook, stirring and scraping up browned bits from skileet, 5 min. Season with salt and pepper and transfere to slow cooker.

3. To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Mush chicken with a potato masher until all chicken is shredded. Season to taste with salt and pepper. Serve on buns.