Crock Pot Buffalo Chicken

January 24, 2013

Buffalo Chicken, Beer and the Patriots are the Super Bowl trifecta in our house.

This year I won’t be having the beer (25 weeks, yay!).


And the Patriots will not be attending. (Moment of silence:                                            )


But there can still be Buffalo Chicken.

And it can be ridiculously easy too.

This is especially important if you have a desire to actually WATCH the game (ok, chat with everyone who came over to watch the game and discuss the commercials) and not slave away in the kitchen while it is on.  And when you factor in that this is actually pretty healthy, as opposed to the wings you can order and promptly go up a pant size after eating, this might be the most perfect Super Bowl Recipe ever.  Besides Buffalo Chicken Dip, see here.

First, I throw three chicken breasts (about 1/2 per person) in the oven with a pat of butter and some salt & pepper on each for 30 min. at 350.


Then after they have cooled for 20 minutes or whenever  I get around to it, I slice them on the diagonal and toss them in a crock pot set on low.

Then I pour one bottle of this on top:

If you can’t find their Buffalo Wing Sauce, the regular Frank’s Red Hot works perfectly.

Let it cook for 2-4 hours on low, and then when it is done, it is melt in your mouth, falling apart goodness:


Serve with crisp Boston or Romaine lettuce, Marie’s Blue Cheese Dressing (love the Lite version), and a bun or Hoagie Roll.

Since Buffalo Chicken is a very personal thing, I am sure you can come up with ways to tweak this all your own (chop up celery and mix with dressing? Add crumbled blue cheese or tomatoes? Sounds perfect. Knock yourself out!  My husband often makes his into a salad. He thinks his carbs taste better in beer).  I know this is so easy it doesn’t even need a recipe, but for all you cut-and-pasters out there, here you go:


Crock Pot Buffalo Chicken: (serves 6)

3 cooked chicken breasts

1 bottle Frank’s Red Hot



Blue Cheese Dressing


Slice Chicken and cook on low for 2-4 hours. Serve on rolls with lettuce and dressing.


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