I’m not good at keeping secrets. I’ve never been very good at hiding my emotions. In fact, I’m sure every one of you knows by now that I’m a married woman with an affair. I have a love affair with my slow cooker.
When I need a helping hand, the slow cooker is there. While I clean the house, prepare my lunch, or finish up the laundry, I don’t have to worry about dinner. The slow cooker says, “Take a load off Tiff. I’ll cook dinner tonight.”
When I need to save money, the slow cooker is there. I may worry about cooking a quality meal on a budget. The slow cooker says, “Buy dried beans or a cheaper cut of meat; it’ll come out delicious. Spend the money a pedicure instead.”
This love affair would be scandalous, but Kevin knows about it. In fact, he supports the relationship. Kevin also loves the crock pot because it makes beautiful love children like this.
I bring you my Slow Cooker Buffalo Chicken.
- 1 – 1.5 lbs of chicken breasts, trimmed (thighs would be good too)
- 8 oz Franks Red Hot (usually packaged in 12-oz bottles)
- 1/3 – 1/2 cup low-sodium broth, light beer or water
- 5 oz fat-free plain Greek yogurt
- 4 small-to-medium sandwich buns (I think it would also go well on a baked potato or buffalo chicken pizza.)
- Pour broth/water in slow cooker and add chicken in a single layer. Pour 2 oz of hot sauce over chicken.
- Turn on “low” for about 7-8 hours. (High for 3-3.5 hours also works but isn’t as tasty.)
- After 8 hours, remove chicken, and drain most of the juices. While chicken is out of the slow cooker, shred it with two forks.
- Add chicken back to reserved juices, and mix in the yogurt. Add the remaining hot sauce (specific quantity depends on your taste). Keep the mixture in the slow cooker until heated through, which should take only a minute or two.
- Serve atop rolls. I clearly had a sandwich thin, but Kevin bought two larger dinner rolls.
What’s your favorite use for buffalo? Wings, burger, pizza, something healthier?