This easy slow cooker recipe will be a favorite of any buffalo wing fans. After about 25 minutes of prep time, you just combine all of the ingredients in your slow cooker and let it do the work. Perfect for busy days or when you’re having a group over for the football game. The recipe below packs a kick of flavor, but you can adjust the spiciness to fit your crowd by simply reducing the amount of hot sauce or eliminating the red pepper flakes.
Serve on toasted buns, on top of a salad or as lettuce wraps, as tacos or even as a pizza topping. Pairs well with ranch or blue cheese dressing.
- 1 Tablespoon extra-virgin olive oil
- 2 pounds, boneless/skinless chicken breasts, cut into 1-1/2” pieces
- Salt and pepper to season
- 1 medium yellow onion, diced
- 3 garlic cloves, chopped
- 1 large red bell pepper, seeded and diced
- 1 can (14.5 oz.) crushed tomatoes
- 1/3 cup hot-pepper sauce (Frank’s used here)
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons yellow (or spicy brown) mustard
- 2 Tablespoons brown sugar
- 1 teaspoon red pepper flakes
- Heat oil in a large skillet over medium heat.
- Season chicken with salt and pepper and add to oil, cooking until browned. Stir occasionally for 5-10 minutes.
- Transfer chicken to slow cooker using a slotted spoon.
- Add onion, pepper and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Add ¼ cup water and cook, stirring occasionally, for about 5 minutes.
- Transfer vegetables to the slow cooker and add all other ingredients.
- Stir ingredients to combine and cook on high for 4 hours (or until chicken is very tender).
- Shred chicken with two forks.
- Makes about 8 servings.
- (Recipe inspiration found here.)
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