Slow-Cooker Spicy Buffalo Chicken Sandwiches

I absolutely love my slow-cooker.  I love how on a busy day that I can whip up something quickly in the morning, stick it in the slow-cooker and let it do it's thing.  That's not all I love about it.  I love the aroma it puts throughout my house.  I love coming home from a long day out and I know that dinner is ready without much preparation.  

What I don't like is I don't very often come across a recipe that I would want to make again.  For example, last summer my family and I went to Tennessee with my brother and his family.  I had found a slow-cooker recipe for buffalo chicken sandwiches.  I thought, how perfect, we can go boating all day and come home with dinner ready.  The recipe was just okay though, I wasn't much impressed.  So, my search continued for a yummy slow-cooker spicy buffalo chicken sandwich recipe.  

Now my search has ended!

Slow-Cooker Spicy Buffalo Chicken Sandwiches
Yield: 8 servings

---

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 package frozen seasoning blend - onion, celery, peppers, etc.
•  3 garlic cloves
• 1 can (28-ounce) diced tomatoes
• 1/4 cup Franks hot wing sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 tablespoon honey
• 8 hamburger buns

Instructions:

1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
2. To skillet, seasoning blend and garlic and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
3. To slow cooker, add diced tomatoes, hot-wing sauce, Worcestershire, mustard, and honey; stir to combine. Cover and cook on high until chicken is very tender, 4 hours.
4. Shred chicken and season to taste with salt and pepper. Serve on buns.

Cooks Note:  I added a little bit of Ranch dressing to my sandwich.   Blue cheese would be awesome!

Adapted from: Everyday Food but changed quite a bit to suit what I had on hand

---

Servings: 1 Sandwich

Calories:  358

Total Fat:  10 g

Cholesterol:   101 mg.

Sodium:  35 mg.

Protein:  35 g.

---

I served this alongside coleslaw.  To keep with the quick preparation theme I had going here, I purchased a bag of coleslaw in the produce section and added Marie's Coleslaw Dressing  and cracked black pepper.  Super yummy, super quick!

Now, I think I need a Big, Fat, Chewy Chocolate Chip Cookie :)

~ Enjoy!