So I wanted something delicious to eat without having to sacrifice any time from the couch while watching the Eagles on Sunday. My sister got Blair and me a subscription to Everyday Food magazine as a housewarming gift. My first one came the other day and this recipe fit the bill for what I was looking for on a lazy football Sunday.
I had full intentions to use the chicken thighs and breasts, but I had never cooked with them before and I was a little taken aback by how fatty they actually were when I opened the package. I am sure that would have added to the flavor of the dish, but I was happy just using all chicken breasts instead. I also forgot to pick up molasses at the store, so I subbed a little bit of brown sugar for it. We toasted the buns and then drizzled the chicken with some ranch dressing, blue cheese would be delicious as well! If I had to change anything for the future, I might cut back on the tomatoes or use buffalo wing sauce rather than hot sauce. Still a recipe perfect for the football Sundays ahead of us.
Buffalo Chicken Sandwiches
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch piece
- coarse salt and ground pepper
- 1 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch piece
- 1 medium yellow onion, diced small
- 3 garlic cloves, roughly chopped
- 1 red bell pepper, seeded and diced small
- 1 can (14.5 oz) crushed tomatoes
- 1/4 cup hot-pepper sauce
- 3 tbsp. Worcestershire sauce
- 2 tbsp. yellow mustard
- 1 tbsp. molasses
- 8 buns
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, about 5 minutes.
With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible.
Repeat with chicken breasts. To skillet, add onion, garlic, red pepper, and cook over medium, stirring constantly, until onion is translucent. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet. Season with salt and pepper and transfer to a slow cooker. To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire sauce, mustard, and molasses; stir to combine.
Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper.
Serve on buns.