Slow-Cooker Spicy Buffalo Chicken Sandwiches

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


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


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)