With Super Bowl Sunday right around the corner, my entire Instagram feed and every food newsletter I subscribe to is boasting their favorite recipes for the big game. It’s no wonder the craving for buffalo chicken something crept up on me. After a few days of resisting, I finally caved opting to make something that utilizes all the flavors without the extreme level of gluttony that goes into making my favorite dips. Initially, I planned to make baked wings (I love this recipe from Bon Appetit) but decided to finally christen my slow cooker by shredded buffalo chicken sandwiches. By making the whole recipe (four chicken breasts), I plan to use the leftover shredded chicken to top grain bowls, or add to a salad for a spicy protein.
I will admit, this is the first time I’ve used a slow cooker, and it is truly the ultimate test of patience. Sitting on my couch reading Bad Blood, the smell of Frank’s Red Hot potent in the air, I keep getting up to check on the machine willing time to move faster. Note to self for next time: leave the house when you’re using the slow cooker, because patience is not your virtue (and in fact, that notion was the subject of my college essay).
I prepared a blue cheese butter to slather on the bottom of a toasted potato bun, and planned to drizzle blue cheese dressing on top to finish (I wanted to mellow out the spice).
OK, so after waiting for 3 1/2 hours, to make this sandwich it was… so not worth it. I mean it was fine. The chicken was tender, but it wasn’t as infused with spice as I might have expected. I feel like I could’ve achieved the same result by cooking the chicken and then tossing it in some Frank’s Red Hot. Needless to say, I was a bit disappointed by my first venture into slow cooking. And the sandwich, it was fine — and definitely satisfied the craving, but not worth the wait.
Shredded Buffalo Chicken Sandwiches
Adapted from Taste of Home
4 boneless skinless chicken breast halves (6 ounces each)
3 celery ribs, chopped
2 cups Buffalo wing sauce
1/2 cup chicken stock
2 tablespoons butter
4 teaspoons ranch salad dressing mix
6 potato buns, toasted
Blue cheese or ranch salad dressing and celery ribs, optional
- In a 3- or 4-qt. slow cooker, combine first six ingredients. Cook, covered, on low until chicken is tender, 3-4 hours.
- Remove chicken from slow cooker. Cool slightly
- Shred meat with two forks and return to slow cooker.
- Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.