Buffalo Chicken Sandwiches Crock Pot Recipes

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CROCK POT CREAMY BUFFALO CHICKEN SANDWICHES



Crock Pot Creamy Buffalo Chicken Sandwiches image

These Crock Pot Creamy Buffalo Chicken Sandwiches take your regular buffalo chicken sandwich to a different level! Oh. My. Yum.

Provided by Aunt Lou

Categories     Main

Time 4h5m

Number Of Ingredients 6

4 boneless, skinless chicken breasts
2/3 cup Frank's Hot Sauce
1/2 cup butter (, melted)
8 oz pkg cream cheese (, cubed)
buns ((or ciabatta rolls sliced in half))
ranch dressing

Steps:

  • Place your chicken in the bottom of your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker).
  • Mix together you melted butter and Frank's and pour over your chicken
  • Place your cubed cream cheese evenly on top (make sure the cubes are not touching the sides of the crock pot)
  • Cover and cook on low for 4-6 hours, stirring occasionally
  • Serve on buns/rolls with ranch dressing

SLOW COOKER BUFFALO CHICKEN SANDWICHES



Slow Cooker Buffalo Chicken Sandwiches image

This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.

Provided by Divinesolace21

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Steps:

  • Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
  • Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Nutrition Facts : Calories 578 calories, Carbohydrate 80.6 g, Cholesterol 54.1 mg, Fat 14 g, Fiber 3.6 g, Protein 31.3 g, SaturatedFat 4.3 g, Sodium 2901.7 mg, Sugar 4.9 g

CROCK POT BUFFALO CHICKEN



Crock Pot Buffalo Chicken image

Learn an easy 3 ingredient, 5 minute, recipe for Crock Pot Buffalo Chicken. Don't you love recipes that are low on preparation time, but result in lots of delicious food? This crock pot buffalo chicken recipe is one of those recipes. A bit of magic happens when you combine chicken, ranch seasoning, and buffalo sauce in a crockpot. After 4-6 hours you will have tender, juicy, spicy chicken and shreds easily.

Provided by Kit

Categories     dinner

Time 4h5m

Number Of Ingredients 3

2-3 pounds Chicken Thighs or Breasts
2-3 cups of Franks Buffalo Sauce (or similar)
1 packet dry Ranch Dressing Mix

Steps:

  • Pour the hot sauce and the ranch dressing into the crock pot. Whisk together.
  • Add the chicken and submerge it in the buffalo sauce.
  • Cook on low for 4-6 hours.
  • Transfer the chicken to a large bowl and shred it using two forks. This will be very easy because the chicken will be very tender. Once the chicken is shredded, stir in extra buffalo sauce from the crock pot until the chicken reaches your desired level of spiciness.

SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES



Slow-Cooker Spicy Buffalo Chicken Sandwiches image

Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in tacos or in a salad with blue cheese dressing. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 4h25m

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 onion, finely chopped
3 garlic cloves, chopped
1 red bell pepper, finely chopped
1 can (14.5 ounces) crushed tomatoes
1/4 cup hot-pepper sauce
3 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon unsulfured molasses
8 hamburger buns, for serving
Pickled vegetables, for serving

Steps:

  • Preheat a 5- to 6-quart slow cooker.
  • In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
  • Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
  • Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
  • Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.

Nutrition Facts : Calories 358 g, Fat 10 g, Fiber 3 g, Protein 35 g

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