Tag: crockpot chicken

Crockpot Buffalo Chicken Sliders

You know those times when you’re lying awake at night thinking about something? Maybe you’re thinking about something stressful happening the next day. Maybe it’s thinking ahead to the weekend. Maybe you’re putting together a mental to-do list (that’s my usual). Well, the other night, this recipe was keeping me awake. I know most people don’t think about buffalo chicken at 1am, but we’ve established I’m not normal.

Here was my thought process: the most popular recipe on my blog (crockpot chicken tacos) is such a hit because it’s delicious and incredibly easy. The ingredients are chicken, a jar of salsa, and a packet of taco seasoning. The readers, being fantastic as you always are, have commented dozens of ways to make this recipe even better. One of these is adding a block of cream cheese at the end. My favorite dip recipe is this buffalo chicken dip. It knocks the socks off of every other buffalo chicken dip recipe out there. The ingredients are canned chicken, dry ranch, buffalo sauce, cream cheese and cheddar. So, since the powder to liquid ratios are all the same, I saw no reason that I couldn’t make easy crockpot buffalo chicken. The raw chicken goes in with buffalo sauce and dry ranch for 4-6 hours and right before it’s done you add in a block of cream cheese and stir in some sharp cheddar.

See? It’s the kind of thing that will keep you up at night. I can only make crockpot recipes over the weekend because of work, so fast forward two weeks and I’m finally able to give this recipe a try. It was amazing. The creamy cheese flavor mixed with the tangy and slightly spicy buffalo sauce kick…perfect.

I put the chicken into rolls and made little sliders. I tried using the take and bake rolls from the grocery store and King’s Hawaiian slider rolls. I couldn’t pick a favorite because I liked them both. I think it’d be good made into quesadillas as well. The key is to make sure it’s hot and the rolls are heated too. Just like lukewarm dip isn’t ideal, neither is lukewarm crockpot buffalo chicken.

Enjoy!

Crockpot Shredded Buffalo Chicken

Makes 15+ Sliders

3 Boneless, Skinless Chicken Breasts (this is what I used)

12oz Buffalo Sauce

1oz Package Dry Ranch Mix

8oz Cream Cheese

2 cups Shredded Sharp Cheddar Cheese

Add first three ingredients to crockpot and toss to coat. Cook on high for 4 hours or low for 6 hours. 10 minutes before you are finished, shred chicken with two forks. Chicken should shred easily and this will incorporate the extra sauce into the chicken. You will think you have too much sauce before you do this. Add in block of cream cheese and stir to melt. Add in sharp cheddar cheese and stir gently. Serve hot. Store leftovers in fridge or freeze to enjoy at a later date!

Honey Garlic Crockpot Chicken

This is a fabulous one pot wonder!!!!! My husband raves about crockpot chicken this every time I make it. It also makes a huge batch so we always have leftovers which are equally as awesome!

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
2 Tablespoons olive oil
3 cloves garlic, minced
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot. In a bowl, whisk honey, tamari, blackberry jam, olive oil, garlic & onion. Pour the sauce over the chicken. Cover the crock pot and cook the chicken on high for 5 hours. Carefully remove all of the chicken to a plate. Remove skin/bones and using 2 forks, shred the chicken. Put the chicken in a bowl. Remove liquid from crockpot and strain into a pot over medium heat. Whisk in the cornstarch/water and boil a few minutes to reduce. Strain this through a sieve. Pour the sauce over the chicken, stirring to evenly mix. Pour as much or as little as you’d like!!! Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

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Apricot & Mustard Shredded Crockpot Chicken

Another winner, winner….chicken dinner!! 3 ingredients, all whisked together, poured over frozen chicken thighs and in 5 hours you are left with a fabulous dinner ready for your family! How did I ever live so long without a crockpot?? I served this with large lettuce leaves to make wraps…sort of a take on the Cheesecake Factory Thai Lettuce Wraps. I also topped it off with scallions and some Marcona almonds for a little CRUNCH!

Ingredients:

9 ounces apricot jam or orange/apricot marmalade

1 Tablespoon stone ground mustard

1 tablespoon Tamari sauce

approx 7 chicken thighs

For serving time: sliced scallions and Marcona Almonds

Apricot & Mustard Chicken Directions:

Whisk the first 3 ingredients above. Place chicken in crockpot and pour on the apricot mixture.
Cook for 5 hours on high.
Remove chicken and discard skin. Shred chicken with 2 forks.
Strain sauce left in crockpot and pour over the chicken,
Top with sliced scallions and Marcona almonds, if desired.
Serve with large lettuce leaves!

My Other Favorite Crockpot Recipes…

Honey Garlic Pulled Chicken

Crockpot Candy

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