I am so excited to share this recipe with you! My mom sent me this recipe that she found in the newspaper, saying that both she and my dad had really liked it. Of course, with that glowing review, I had to try it at the next available opportunity. Mike and I aren’t usually huge buffalo chicken fans, but this recipe may have totally changed that. We absolutely loved these sandwiches and the leftovers only got better!

The recipe itself is fairly easy, and the crockpot does most of the work. The meat on its own is pretty spicy, but when combined with the bread and cheese for a sandwich, it was perfect for us. Mike went on and on about how good these were, and is already asking for them again. These were great as sandwiches, but I also think the meat would make a great taco filling, especially when served with sour cream! Let me know if you give these a try, and I hope you like them as much as we did!

Slow-Cooker Spicy Buffalo Chicken Sandwiches

Ingredients:

1 T extra virgin olive oil
1 lb boneless, skinless chicken thighs, cut into 1 ½ inch pieces
1 lb boneless, skinless chicken breasts, , cut into 1 ½ inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
3 cloves garlic, roughly chopped
1 medium red bell pepper, seeded and diced small
14.5 oz can crushed tomatoes (diced tomatoes would work as well)
1/4 - 1/3 c hot pepper sauce, or more to taste (I used 1/4 c and it was not too hot)
3 T Worcestershire sauce
2 T yellow mustard
1 T unsulfured molasses
8 hamburger buns

Directions:

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

To skillet, add onion, garlic and bell pepper and cook over medium heat, stirring constantly until onion is translucent, 6 minutes. Add ¼ 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 pepper sauce, Worcestershire sauce, 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.

from Martha Stewart's Everyday Food (as seen in the Butler Eagle)

This soup recipe marks the official end of pumpkin week. Although, if you check back in a few days (as long as everything goes as planned) you just might find one more pumpkin recipe waiting for you. No promises. 🙂

In the meantime, I need a break from all the desserts! (Just wait until you see what I’ve got coming up in December!) I made this soup for dinner last night because I was looking for something a little unique to try. It was quick and easy to put together, fairly healthy, and definitely full of flavor. Reminiscent of buffalo wings, the soup gets most of its flavor from Frank’s RedHot sauce. I never would have thought to put this sauce in a soup, but somehow it just works. The result is a warm, cheesy and spicy bowl of soup – perfect to warm you up on a cold evening.  Neither Mike or I are big fans of spicy food, so I only used 1/4 cup of the original flavor hot sauce.  It was still fairly spicy so I toned it down with extra chicken broth and milk. It wasn’t our favorite flavor combination, but it was still a good, comforting bowl of soup. If you’re a fan of buffalo wings, however, you’ll love this soup!

Buffalo Chicken Soup

Ingredients:

1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups milk
1 cup chicken broth, plus extra if needed
4 oz sharp cheddar cheese
2 cups cooked and cubed chicken
1/8 cup Frank's RedHot sauce
1/2 tsp celery salt
1/2 tsp garlic salt

Directions:

Saute onions and celery in butter until tender. Stir in flour until smooth. Slowly add milk and broth. Heat and stir on medium until soup starts to thicken. Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.

adapted from All Recipes

*Disclosure: I was asked to make a recipe containing Frank’s RedHot sauce and was compensated for my ingredients and time. I chose the recipe myself and all thoughts and opinions are my own.