Slow Cooker Buffalo Wings Food

SLOW COOKER BUFFALO WINGS

Steps:

• Add the chicken, sauce, and butter (slice it up and lay on top of wings) to the slow cooker. Cook on HIGH for 2.5 hours. DO NOT open the lid while the wings are in the slow cooker, heat will escape and they will not cook.
• After cooking time is done, take the wings out of the slow cooker, leaving the sauce in the slow cooker, and put the wings on a baking sheet.
• Broil the wings in the oven for a few minutes on each side until browned and crisp.
• Add the wings back to the slow cooker, and stir them back into the sauce.
• Serve with blue cheese, carrots, and celery.
• Enjoy!

AWESOME SLOW COOKER BUFFALO WINGS

Steps:

• Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
• Place chicken wings into slow cooker and pour sauce mixture over wings.
• Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more.
• Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.
• Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.
• Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.

SLOW-COOKER CHICKEN WINGS

Steps:

• Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
• Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.

SLOW-COOKER BUFFALO CHICKEN CHILI

Steps:

• For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
• In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
• Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.

SLOW-COOKER BUFFALO CHICKEN SALAD

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.

CROCK POT BUFFALO CHICKEN PASTA (SLOW COOKER)

Steps:

• Season chicken salt and pepper and put it in the crock.
• Add the chicken soup and hot sauce and stir.
• Cook on low 4-6 hours or high 2-3.
• Stir in cheeses and sour cream and turn off the crock pot.
• Boil pasta according to package instructions, drain well and add to the chicken/sauce mixture.
• Stir well and serve!

SLOW COOKER BUFFALO CHICKEN LASAGNA

Steps:

• Use at least a 5-quart slow cooker, or cut back on the amount of ingredients.
• In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.
• Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
• Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell peppers. Sprinkle on a handful of shredded cheese.
• Repeat layers until you run out of ingredients.
• Add the bleu cheese crumbles, if desired. Put the ¼ cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
• Cover and cook on low for 6-7 hours, or on high for 4-5 hours. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into it, or it will fall apart.