Officially halfway through the Crock Pot Challenge! I now have about 2 weeks left to try 5 new recipes in the crock pot and I have some good ones up my sleeve.
Unlike many crockpot recipes, this one only cooks for about 2-3 hours so it is totally feasible to start as soon as you walk in the door from work.
No need to plan ahead. In fact, Dave and I ate this twice this week, the second time on a whim.
As we were eating it the second night, we started brainstorming all kinds of variations of this chicken. Instead of buffalo sauce, you could use barbeque sauce, any type of salsa (think spicy OR sweet), honey mustard… oh the possibilities!
But let’s take it one at a time…
Crock Pot Buffalo Chicken Sandwich
Serves 4 sandwiches
3 chicken breasts
1/2 cup water
1/2 cup buffalo sauce, divided
2 tbls greek yogurt
4 whole wheat buns
1. Spray the inside of the crock pot with cooking spray or olive oil.
2. Place chicken breasts and water in the pot. Then pour 1/4 cup buffalo sauce over the chicken breasts.
3. Turn the crock pot to low.
4. Cover and cook for 2-3 hours. My crock pot seems to be hotter than others so the chicken only needed 2 hours.
5. Meanwhile, combine remaining buffalo sauce and Greek yogurt in a small bowl.
5. Once the chicken has cooked through, remove and empty the crock pot of all the juices. Add the chicken breasts back in the crock pot, shred using two forks, and stir in the buffalo/yogurt mixture.
*Note: you don’t have to use the Greek yogurt. I didn’t use it the first time and the chicken was pretty darn spicy so the second time, I added the Greek yogurt to cut the spice. I also used Frank’s Red Hot Buffalo Wing sauce, so feel free to use a milder one.
6. Layer a big spoonful of buffalo chicken and coleslaw (optional recipe below) in between both sides of a toasted bun.
I chose to serve this with my version of coleslaw both on the sandwich and on the side. If you know me at all, you are probably already aware of how much I hate mayonnaise. I mean, I really despise it… like a lot a lot.
Ok that’s enough, now you know… anyways, it probably now comes at no surprise that I don’t like traditional coleslaw either, so here’s my version:
Ranch Broccoli Slaw
Yields 1 large serving
1 cup broccoli slaw
2 tbls light ranch dressing (I used Wishbone brand)
Mix broccoli slaw and ranch dressing together. If possible, let sit for about 20 minutes in the fridge to soften up a bit.
I loved the crunch from this slaw!
So feel free to pile it high!