This slow-cooker buffalo chicken recipe appeared in the October Better Homes and Gardens Slow Cooker magazine, served in sliders. It really appealed as we love buffalo chicken wings.
We weren't disappointed...the chicken turns out beautifully tender and is full of flavour having been slow-cooked in stock and slices of celery. Add to that buffalo wing sauce, and a bowl of blue cheese dressing on the side, and you have an absolute winner!!
Tips
- Make ahead - the chicken can be slow-cooked up to 2 hours ahead - see Step 5.
- This slow-cooker buffalo chicken recipe can easily be adapted if you're cooking for less or more people.
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Ingredients
- 1.5 tsp vegetable oil
- 500g skinless boneless chicken thighs or breasts cut in halves
- 200ml chicken stock (made using a stock cube or pot)
- 50g celery, sliced
- 100ml buffalo wing sauce, such as Frank's RedHot Wings Buffalo
For the blue cheese dressing:
- 125ml sour cream
- 60ml mayonnaise
- 75g blue cheese, crumbled
- 1.5 tsp white wine vinegar
- juice of 0.5 lemon
- salt and freshly ground black pepper
To serve (optional):
- carrot and/or celery sticks
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Instructions
- In a large frying pan or skillet heat the oil over a medium high heat. Add the chicken and cook for 8 minutes, or until browned, turning once.
- Place the chicken in the slow cooker. Add the stock and sliced celery. Cover and cook on low for 6 to 7 hours or on high for 3 to 3.5 hours.
- To make the blue cheese dressing - combine the sour cream, mayonnaise, blue cheese, white wine vinegar and lemon juice in a small bowl. Season to taste and set aside until ready to serve with the chicken.
- Remove the chicken from the slow cooker and shred using two forks. Pour the cooking liquid into a bowl. Return the chicken to the slow cooker. Stir in the buffalo wing sauce and, if needed, enough of the cooking liquid to moisten the chicken.
- The chicken can be kept warm for up to 2 hours, on low or the ‘keep warm’ setting if you have it.
- When ready to eat, use a slotted spoon to fill buns or top chips with the chicken mixture. Serve with the blue cheese dressing and carrot and/or celery sticks, if you like.
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Slow-Cooker Buffalo Chicken
Ingredients
- 1.5 tsp vegetable oil
- 500g skinless boneless chicken thighs or breasts cut in halves
- 200ml chicken stock (made using a stock cube or pot)
- 50g celery sliced
- 100ml buffalo wing sauce such as Frank's Red Hot
For the blue cheese dressing:
- 125ml sour cream
- 60ml mayonnaise
- 75g blue cheese crumbled
- 1.5 tsp white wine vinegar
- juice of 0.5 lemon
- salt and freshly ground black pepper
To serve (optional):
- carrot and/or celery sticks
Instructions
- In a large frying pan or skillet heat the oil over a medium high heat. Add the chicken and cook for 8 minutes, or until browned, turning once.
- Place the chicken in the slow cooker. Add the stock and sliced celery. Cover and cook on low for 6 to 7 hours or on high for 3 to 3.5 hours.
- To make the blue cheese dressing - combine the sour cream, mayonnaise, blue cheese, white wine vinegar and lemon juice in a small bowl. Season to taste and set aside until ready to serve with the chicken.
- Remove the chicken from the slow cooker and shred using two forks. Pour the cooking liquid into a bowl. Return the chicken to the slow cooker. Stir in the buffalo wing sauce and, if needed, enough of the cooking liquid to moisten the chicken.
- The chicken can be kept warm for up to 2 hours, on low or the ‘keep warm’ setting if you have it.
- When ready to eat, use a slotted spoon to fill buns or top chips with the chicken mixture. Serve with the blue cheese dressing and carrot and/or celery sticks, if you like.
Notes
- Make ahead - the chicken can be slow-cooked up to 2 hours ahead - see Step 5.
- This slow-cooker buffalo chicken recipe can easily be adapted if you're cooking for less or more people.
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