Slow Cooker Shredded Buffalo Chicken
I’ve always loved shredded chicken made by a friend of mine and wanted to try not only that but also a slow cooker. I also took it a step further. Buffalo for a friend that loves the spice. We set something up to make a gooey mess that defeated two of us in heat.
Ingredients
3 boneless chicken breasts
~ 15 oz of buffalo sauce (I used Frank’s x-spicy sauce and my tongue hates me for that)
1 stalk of celery
Blue Cheese Crumbles
Buns or wraps
Prep
Set out the slow cooker
Add the chicken
Pour in as much hot sauce as you want. You can make it more goopy or not. I went with more goopy and used about 18 oz of hot sauce
Cook on low for about 7 hours.
Read a book, watch some TV, sleep, go to work, play with your family or animals, visit a protest, make other food, solve the impossible math equations, go on a trip with the Doctor in the Tardis, whatever you need to do to pass the time
Take two forks and shred the chicken which should be ridiculously tender and easy to decimate while in the sauce
Chop the celery and add to the pot
Dump in as much or little blue cheese as you want
Stir that bad boy right up
Grab a wrap or a bun and scoop it on as desired
Afterthoughts
I’ve always liked the gooey version of shredded chicken (made with mushroom soup) and by George that’s what I managed here. This was a goopy and delicious shredded chicken sandwich, that was much easier to eat in wrap/burrito form. The celery made for a lovely crunch and flavor bomb (my place still smells like celery) with the heat and burn of the buffalo chicken. You can add way less to make a more structured chicken mixture. The X-spicy was exactly that and was hard to eat too much of for me. The beauty of these things is you can pick what works for you! Slow cookers by the way are amazing. I did mine overnight and waking up to my house smelling like buffalo wings was intense. This is great and adjustable for a more buffet style party or even Sunday/Monday/Thursday night football.
