Slow Cooker Buffalo Chicken

Emily Dingmann is the creator of “My Everyday Table” which is full of recipes and meal plans that are perfect for busy parents on-the-go. She stopped by to share her favorite “Cook Once, Eat Twice” meal.

Slow Cooker Buffalo Chicken (Cook Once, Eat Twice Meal)

3 lbs skinless, boneless chicken breast
salt, pepper, garlic powder
1/2 cup buffalo sauce (like Frank’s)
1/2 cup water

Place chicken in bottom of slow cooker
Season with salt, pepper, and garlic powder
Pour over buffalo sauce and water and turn over chicken so that it’s covered with sauce.
Cook on high for 4 hours
Shred chicken and sir into sauce.

To make in the Instant Pot: add chicken to instant pot and season with salt, pepper, and garlic powder. Add 1/2 cup buffalo sauce (omitting the water) and turn chicken over in sauce so it’s covered and lock on the lid. Cook on poultry mode or 10 minutes High Pressure. When the cooking time is done, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Shred chicken.

Slow Cooker Buffalo Chicken Sandwiches with Slaw

2 1/2 cups buffalo chicken meat
1 celery heart or bunch
2 T olive oil
2 T red wine vinegar
1 tsp honey
salt and pepper
1/2 cup blue cheese crumbles (about 4 oz)
4 kaiser rolls (or bun of your choice!)
buffalo sauce

Wash and trim celery. Thinly slice, saving the leafy tops
Whisk together olive oil, vinegar, honey, salt, and pepper.
Toss dressing with celery and blue cheese. Taste and adjust seasoning if necessary
Layer meat onto buns and drizzle with extra buffalo sauce if desired.
Serve slaw on the side or right on top

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

2 1/2 cups buffalo chicken meat
2 large sweet potatoes (about 12 oz.)
1 cup sour cream or full-fat greek yogurt
1/2 cup blue cheese crumbles (about 4 oz.)
3 green onions
extra buffalo sauce

Preheat oven to 400 degrees
Scrub sweet potatoes and prick all over with a fork
Microwave for 5 minutes. Carefully remove and rub with olive oil.
Bake in the oven for 20 minutes, or until soft.
While sweet potatoes are baking, stir together sour cream and blue cheese. Season with pepper
Thinly slice green onions.
Split potatoes in half, lightly smash and layer on chicken, extra buffalo sauce if desired, blue cheese dressing, and green onions.

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