Spicy Buffalo Chicken Sandwiches

By á-47

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1 lb. boneless, skinless chicken thights, cut into 11/2" pieces
• 1 lb. boneless, skinless chicken breasts, cut into 1 1/2" pieces
• 1 medium yellow onion, diced small
• 3 garlic cloves, roughly chopped
• 1 medium red bell pepper, diced small
• 1 can (14.5 oz) crushed tomatoes
• 1/4 hot pepper sauce, such as Frank's
• 3 Tbsp. worchestershire sauce
• 2 Tbsp. yellow mustard
• 1 Tbsp. unsufured molasses
• 8 hamburger buns

Preparation

Step 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 the chicken breasts.

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 scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.

To slow cooker, add crushed tomatoes, hot sauce, worchestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours.

Shred chicken (using a potato masher or transfer chicken to a plate and shred with 2 forks) and season to taste with salt and pepper.

Serve on hamburger buns.