SLOW COOKER BUFFALO CHICKEN SANDWICHES
Slow Cooker Buffalo Chicken Sandwiches are an easy dinner or party food made with just three ingredients, piled onto toasted brioche buns and spread with cream cheese.
Provided by Sabrina Snyder
Categories Sandwich
Time 6h5m
Number Of Ingredients 5
Steps:
- Add chicken, buffalo sauce and ranch dressing mix to slow cooker and mix ingredients together well.
- Cook in slow cooker on low for six hours (use four hours if cooking on high.)
- Shred the chicken in the slow cooker with two forks and mix well with the sauce before adding to your sandwiches with cream cheese as a spread on your buns.
Nutrition Facts : Calories 354 kcal, Carbohydrate 23 g, Protein 30 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 1611 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
PULL-APART BUFFALO CHICKEN SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.
- Melt the butter with the hot sauce in a small saucepan over medium-high heat, whisking, until smooth. Toss the chicken with all but 1 tablespoon of the spicy butter in a medium bowl.
- Spread the chicken mixture evenly on the bottom bread piece; dot evenly with the cheeses and sprinkle with the celery. Cover with the top bread piece, then brush the roll tops with the reserved 1 tablespoon spicy butter and sprinkle with the celery seeds. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.
SLOW COOKER BUFFALO CHICKEN SANDWICHES
spicy shredded chicken smothered with homemade Buffalo sauce. This slow cooker Buffalo chicken recipe is perfect for an easy dinner or game day food.
Provided by Wendy O'Neal
Categories main dishes
Time 5h30m
Number Of Ingredients 9
Steps:
- Put the chicken, salt, garlic powder, onion powder, and the hot sauce in the slow cooker and cook on high for 4 hours (or 8 hours on low).
- Remove the chicken from the slow cooker and shred it, using two forks. Return the shredded chicken to the crock, add 1/2 cup of ranch dressing and stir until the everything is well-mixed, let cook another hour or so.
- Serve with hoagie rolls, blue cheese crumbles, additional ranch dressing, and a sprinkle of green onions.
Nutrition Facts : Calories 328 calories, Cholesterol 88 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 sandwich, Sodium 1196 grams sodium, Sugar 1 grams sugar
BUFFALO CHICKEN SANDWICHES
I found this recipe online and made a few changes to suit what I had available. If you have leftover grilled chicken, use it instead of the pre-cooked chicken strips. I like to use homemade blue cheese dressing. These are very sloppy sandwiches so be sure to have lots of napkins or a wet washcloth handy! Enjoy!
Provided by flower7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine.
- Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through.
- Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.
Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 12.6, Cholesterol 50.5, Sodium 1071.8, Carbohydrate 35.3, Fiber 1.9, Sugar 3.8, Protein 6.5
BUFFALO CHICKEN SANDWICHES
Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
- Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
- As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.
Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams
SIMPLE SLOW COOKER SHREDDED BUFFALO CHICKEN SANDWICHES
Make and share this Simple Slow Cooker Shredded Buffalo Chicken Sandwiches recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts in crockpot.
- In small bowl, combine buffalo sauce and ranch dressing mix; stir to combine.
- Pour sauce mix over chicken and cook on low for about 6-8 hours.
- Shred chicken and serve on buns.
- You can top the chicken sandwiches with Swiss cheese, extra hot sauce, blue cheese dressing or ranch dressing. Lettuce and sliced tomato is good too!
- Enjoy!
Nutrition Facts : Calories 89.7, Fat 2, SaturatedFat 0.5, Cholesterol 50.4, Sodium 91.2, Protein 16.7
SLOW-COOKER BUFFALO CHICKEN SALAD
My husband and sons love chicken with blue cheese, so I created this salad. You can even make the chicken the day before and reheat when ready to serve. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low until thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours. , Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through., Add romaine salad mix to a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.
Nutrition Facts : Calories 385 calories, Fat 26g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 1693mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
SLOW COOKER BBQ CHICKEN SANDWICHES
Super easy BBQ chicken sandwiches that are tasty and budget friendly. Some coleslaw, garlic corn, and a pickle go great with these sandwiches. Or to save time, a bag of chips.
Provided by lndz123
Categories Chicken Sandwiches
Time 8h15m
Yield 6
Number Of Ingredients 3
Steps:
- Place chicken in a slow cooker and pour barbecue sauce over top.
- Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
- Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
- Place chicken on buns with some extra sauce from the slow cooker.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 30.5 g, Cholesterol 169.3 mg, Fat 24.7 g, Fiber 0.5 g, Protein 55.2 g, SaturatedFat 7 g, Sodium 1106.7 mg
SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES
Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in tacos or in a salad with blue cheese dressing. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h25m
Number Of Ingredients 13
Steps:
- Preheat a 5- to 6-quart slow cooker.
- In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
- Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
- Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
- Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.
Nutrition Facts : Calories 358 g, Fat 10 g, Fiber 3 g, Protein 35 g
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