The posse and had a standoff the day before Superbowl Sunday.
They wanted (read: begged and pleaded for) hot wings….. but as is my wont, I said, let’s try something different. I serve hot wings quite frequently during the year, and always welcome the opportunity to make/try a new recipe.
So we debated, went back and forth, listed the pros and cons, ….. and at the end of the day, this was our compromise. But between me and you, this recipe called out to me the most because I could throw everything into the slow cooker….. and go on a bike ride.
** and that’s another whole story altogether, because it was an adventure in itself **
Slow Cooker Spicy Buffalo Chicken Sandwiches – adapted from Everyday Food
1 tbs extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 medium yellow onion, diced small
3 garlic cloves, roughly chopped
1 medium red bell pepper, seeded and diced small
1 can (14.5 ounces) crushed tomatoes
1/2 cup hot-pepper sauce, such as Frank’s
3 tbs.Worcestershire sauce
2 tbs. yellow mustard
1 tbs. brown sugar
8 hamburger buns
Coleslaw, for serving
In a large skillet, heat oil over medium-high. Add chicken thighs, season with pepper, and cook, turning once, until meat is golden brown, 5 minutes on each side. With a slotted spoon, transfer to a slow cooker. To skillet, add onion, garlic, and bell pepper 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.
To slow cooker, add crushed tomatoes, hot-pepper sauce, mustard, and brown sugar; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and serve on buns with coleslaw.