Spicy Buffalo Chicken Sandwiches
  • 1 tablespoon olive oil
  • 2 pounds skinless chicken breast (or thighs), cut into 1½-inch pieces and seasoned with salt and pepper
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, seeded and diced
  • 1 can (14.5 ounces) crushed tomatoes
  • ¼ cup hot-pepper sauce (I used Frank's)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 1 tablespoon molasses, brown sugar or honey
  1. Heat oil over medium-high heat in a large skillet. Add chicken pieces and cook until just browned, about 5 minutes. Remove chicken from pan and transfer poultry to your slow cooker.
  2. Add onion, garlic and pepper to the skillet. Cook until onion is translucent, about 5 minutes. Add 1 cup of water, stirring to scrape up browned bits from the bottom of the skillet. Cook for another 5 minutes, and season with salt and pepper. Transfer mixture to slow cooker and pour mixture over chicken.
  3. In a small bowl, stir together crushed tomatoes, hot-pepper sauce, Worcestershire sauce, mustard, and molasses. Pour over chicken and vegetables. Stir to combine.
  4. Cover and cook on high until chicken is tender and shreds easily, about 4 hours. Serve shredded meat on hamburger buns. Garnish with shredded cabbage, if desired.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/spicy-buffalo-chicken-sandwiches-for-the-slow-cooker/