I don’t touch raw meat. I’m probably one 60 Minutes slaughter house expose of becoming a vegetarian for the rest of my life. I am not a real chicken fan, but there’s one chicken recipe that I don’t ever pass up and that’s buffalo chicken. I love me some good boneless buffalo chicken. When I was pregnant with the Cupcake, buffalo chicken was my only real craving – and the hubs happily obliged with my daily requests for buffalo chicken anything. I would have drank it straight out of the bottle.
The Cupcake is 4 now and I still love a good buffalo chicken sandwich. This recipe reminded me of that buffalo chicken dip that’s so yummy? You’ve probably had it. I think you could use this buffalo chicken recipe as a dip as well, just make sure you shred your chicken really fine. Either way, it’s F.A.N.T.A.S.T.I.C and perfect for football parties. Try it.
Buffalo Chicken Sandwiches – adapted from The Crockin’ Girls
Prep Time – 10 mins
Cook Time – 6 hours
Yield – Serves 6 – 8
4 Frozen Chicken Breasts (I used the gigantuan ones from Tyson that you can get at Sam’s Club)
½ Teaspoon of Black Pepper
12 oz bottle of Franks Buffalo Wing Hot Sauce (Crockin’ Girls say to use a 14 oz bottle but I could only find a 12 oz)
½ cup shredded carrots
½ cup chopped celery
2 tablespoons minced onion (the dry kind)
½ – ¾ cup ranch dressing (I used Kraft low-fat three cheese ranch dressing)
8 ounces of cream cheese (I used neufatchel)
- Put all ingredients in crockpot (I put the celery in first, then chicken, then carrots, spices, sauce, cream cheese and ranch last – but I don’t think it matters) and cook on low for 3 hours.
- Check your chicken – if it’s done, shred take just the chicken out and put it in a bowl. Shred the chicken with two forks. Stir the chicken back into the crock pot sauce.
- If your chicken is not done – like mine wasn’t even close – turn the heat up to High and let it cook for 2 more hours, then do step 2.
- After I shred my chicken, I put it back in the crock pot and cooked it on high for an additional 45 minutes so that the chicken would really absorb the sauce.
- I also let mine rest for quite some time before we ate it on toasted Kaiser buns. We also had it open face style on French bread. Both ways were fantastic.
The Crockin’ Girls suggested serving it with slaw so I thought I’d throw in our all time favorite slaw recipe. I do it by eye a lot now, but here’s the best I can describe it:
Red, White and Blue ColeSlaw
1 bag of prepared coleslaw (find it in the bagged salad section, no dressing)
7 green onions, chopped
1 container of grape tomatoes, each cut in half
10 pieces of bacon (cooked and crumbled)
5 oz of Amablu Blue Cheese (I like this brand, I’ve made it with other brands of blue cheese and they’re too stinky and overpower the salad)
Marie’s Cole Slaw Dressing (in the refrigerated section of the produce department)
Pepper to taste
- Dump the cole slaw into a large bowl. Add the onions, tomatoes, bacon and about 4 oz of the blue cheese.
- If you like pepper, add a nice sprinkling of pepper. If you don’t like pepper, I’d still add at least a pinch or two.
- Pour about ½ of the cole slaw dressing into the mixture and stir. You want it to coat all of it lightly.
- Cover and refrigerate a few hours before serving.