Tag Archives: shredded chicken

Shredded Buffalo Chicken (Crockpot)

Just about everyone I know enjoys eating a plate of buffalo wings every now & again.  For me, the hotter the better really…but unfortunately, I’m usually still a bit hungry after.  Here you get that exact same great flavor, but in a fat and tasty sandwich form!  It’s filling for your entire family, kiddos included!!

Now if you’re eating on the lighter side these days or are perhaps gluten-free, you can simply stuff the buffalo chicken into some crunchy celery sticks alongside your favorite dipping sauce!  

Seriously, there is A LOT that can be done with this fantastic chicken filling!  Quesadillas, tacos, made into a dip with cream cheese, on grilled cheese, stuffed into an avocado…the options are almost endless!

The Starting Lineup

  • 4 boneless, skinless Chicken breasts
  • 12oz bottle Franks Red Hot (original)
  • 2 Tbsp butter
  • Cayenne pepper, to taste*
  • Ground black pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Pinch of salt

*to taste: I used about 1/2 tsp of each

To Make Sandwiches (optional)

  • Large kaiser rolls or slider buns
  • Blue cheese crumbles 
  • Ranch dressing
  • Thick cut dill pickles
  • Red onion slices

Keeping light (optional)

  • Celery sticks
  • Ranch/blue cheese dressing for dipping  

Simple.  Simple.  Simple.  Spray your crockpot with a bit of nonstick spray and place the chicken breast in the bottom.  Sprinkle the 5 seasonings over the chicken (cayenne & black pepper, garlic & onion powder, pinch of salt). 

 Next pour in 3/4th of the bottle of Franks Red Hot Original sauce, cover, and set to low for 8 hours or high for about 5 hours.

Times up!!!  Add the butter to the now cooked chicken and using two forks, shred away!  Next, add in the remaining 1/4 cup of wing sauce and toss to coat.  Done!  Easy right?? 

     Now if you’re making these into sandwiches, here’s how we like them!  I toast the buns first and place a heaping portion of the shredded buffalo chicken on top (depending, I’ll lather on a bit of ranch dressing onto the inside of each toasted bun before adding the chicken).  Then I top with a bit of the blue cheese crumbles and a few slices of thick cut dill pickles and red onion!  Delish!! 

 Lighter fare??  Clean and cut up some celery and simply stuff full of the shredded buffalo chicken.  Serve alongside either ranch or blue cheese dressing for dipping!  *The blue cheese fanatic that I am, I also like to add the crumbles to the top of these

 

Spicy Shredded Chicken & Cheese Stuffed Poblanos

I was in the mood for a Chilé relleno, but didn’t want the heaviness that goes along with such a meal.  These stuffed poblanos have a fresher taste since they’re only roasted instead of fried and contain only a couple of simple ingredients!  A nice light take on a Mexican fave!

*Use whichever flavor or cut of cheese you prefer. I used cheese sticks because they’re were handy and the exact flavors I was wanting.

*When I say red sauce, I do NOT mean enchilada sauce..though you’re welcome to try!  I’m thinking more along the lines of that super spicy sauce you get a Mexican restaurants in the smaller dish or from the kitchen.  Basically a spicy, thin salsa.  Make sense??

The Starting Lineup

  • 2 cooked chicken breast, shredded (rotisserie, poached)
  • 4-6 poblano peppers, roasted (skin-peeled)
  • 6-8 Cheese sticks (I used a mix of pepper jack & manchego)
  • 1/4 cup spicy red sauce (homemade, HEB, el Pato, etc)
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • Evoo
  • Kosher salt & pepper

Garnish

  • Mexican crema or sour cream, more red sauce, cilantro, limes.. 

Assuming that your chicken and poblanos are already prepped and ready to go (shredded/chopped and roasted/peeled), we’ll start with the onions!

 In a sauté pan heat about 1Tbsp of EVOO to medium heat.  *You always want your oil hot before you add in your ingredients.  Add in the 1/2 of a diced onion into the pan and allow to sweat down a bit while stirring.  After about 3-5 minutes and in the minced garlic.  Cook both of these together for just 1 minute and remove from the heat.  Burnt garlic is sooo not good!

 Transfer the cooked down onions & garlic to a large bowl.  Along with those you’re going to add in the cooked chicken, the spicy red sauce and a pinch each of kosher salt & pepper.  Feel free to add more red sauce if you’d like, you just don’t want it too wet.

   On to the poblano peppers…after the blistered skins are removed, make a couple inch slit into just ONE side.  Do NOT cut all the way through.  With a small spoon carefully scrape out as much of the seeds as you can.

 Next, place half of a cheese stick into the poblano (I used pepper jack here).  Next add a good size scoop of the spicy chicken mixture into the poblano.  Finally, top with 1 more cheese stick (I used manchego, melts beautifully, and just cut in half for two pieces).  Place the finished stuffed peppers onto a baking sheet or baking dish.

   Place the stuffed poblano peppers into your oven set on broil.  Have the rack about 6″ under your broiler and watch closely, as this will only take a few minutes.

Once the cheese is ooey-gooey they’re ready to devour!  Serve along side a light rice or beans and garnish with a Mexican crema/sour cream, more red sauce, cilantro and a lime!  Enjoy!!

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