Slow-Cooker Buffalo Chicken Sandwiches

By á-3529

Ingredients

• 1 tb extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, 1 1/2-inch pieces
• coarse salt and ground pepper
• 1 pound boneless skinless chicken breasts,cut into
• 1 1/2 - inch pieces
• 1 medium yellow onion, diced small
• 3 garlic cloves, roughly chopped
• 1 medium red bell pepper, seeded and diced small
• 1 can (14.5 ounces) crushed tomatoes
• 1/4 cup hot-pepper sauce, such as Frank's
• 3 tb Worcestershire sauce
• 2 tb yellow mustard
• 1 tb 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 minutes, With a slotted spoon, transfer to a slow cooker, leaving 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 minutes. Add 1/4 cup water and cook, stirring and sraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer 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. Shred chicken and season to taste with salt and pepper. Serve on buns, With a Celery and blue chesse salad on the side