One of my favorites - Slow-Cooked Buffalo Pulled Chicken

OneHundredToLose

This has been a favorite of mine for a long time. It's super easy to make and actually isn't really bad for you. Here's what you need:

-6 boneless skinless chicken breasts
-1 bottle of Frank's Red Hot or Frank's Wing Sauce
-1/2 cup of water
-1 TBSP Garlic Powder
-1 TBSP Onion Powder
-1 TBSP Black Pepper
-A crock pot / slow cooker

This is dead simple to make. Here's what you do:

-Put the chicken into the crock pot. Try to get it all on the same level
-Sprinkle the seasonings over the chicken. Try to get them evenly coated
-Pour in the Frank's Red Hot. Get it all over the chicken
-Pour the water down the side of the crock pot so it ends up below the chicken
-Close the crock pot, set it on Low and cook for 6 - 8 hours

When it's done, get 2 forks and shred the chicken in the crock pot. It'll shred really easily. Mix it up really well with the sauce, and let it sit for about an hour.

Makes 12 - 15 sandwiches. It also tastes great on a salad!

SUPERSUE42

sounds good. going to make it this weekend! thanks

OneHundredToLose

SUPERSUE42 wrote: »

sounds good. going to make it this weekend! thanks

Awesome, let me know what you think!

xBijinx

This sounds good and not too big on calories. I think I'll try it over a salad.

ms_smartypants

canyoustayfordinner.com has a recipe for buffalo chicken eggrolls ....They are delicious

spookyface

sounds divine darling. lol

sixxpoint

Alternately, you can heavily season bone in, skin on chicken with a variety of spices, kosher salt, black pepper, fresh or dry herbs, fresh garlic, scallions etc. and add olive oil to marinate for a day.

Afterward, get a Dutch oven very hot and add some oil or bacon fat. When the oil is hot, sear the chicken skin side down. When golden brown, flip the chicken and toss in anything you have on hand that makes sense together for extra flavor, e.g. fresh herbs, tomato paste, hot sauce, bay leaves, vegetables, etc.

Add enough chicken stock to almost cover the chicken. Cover with a heavy, tight fitting lid and let braise in a 250-275 F oven for 2.5 to 3 hours.

That's really all that is needed. After cooking, the meat with be extremely flavorful and fall apart tender. 6-8 hours is overkill for chicken. That extended timing is more for something like beef brisket.

OneHundredToLose

sixxpoint wrote: »

Alternately, you can heavily season bone in, skin on chicken with a variety of spices, kosher salt, black pepper, fresh or dry herbs, fresh garlic, scallions etc. and add olive oil to marinate for a day.

Afterward, get a Dutch oven very hot and add some oil or bacon fat. When the oil is hot, sear the chicken skin side down. When golden brown, flip the chicken and toss in anything you have on hand that makes sense together for extra flavor, e.g. fresh herbs, tomato paste, hot sauce, bay leaves, vegetables, etc.

Add enough chicken stock to almost cover the chicken. Cover with a heavy, tight fitting lid and let braise in a 250-275 F oven for 2.5 to 3 hours.

That's really all that is needed. After cooking, the meat with be extremely flavorful and fall apart tender. 6-8 hours is overkill for chicken. That extended timing is more for something like beef brisket.

Nah, I've between making crock pot chicken for over a decade. 6 - 8 hours on low is perfect for the recipe I gave. Yours sounds good, but it's a completely different meal. You should probably create your own thread for it. Thanks though.

MsJulesRenee

my boyfriend will love this! Gonna make a buffalo chicken pizza with it, yum.

OneHundredToLose

MsJulesRenee wrote: »

my boyfriend will love this! Gonna make a buffalo chicken pizza with it, yum.

That's an excellent idea. I'm gonna have to do that too, never thought of that

queenliz99

sixxpoint wrote: »

Alternately, you can heavily season bone in, skin on chicken with a variety of spices, kosher salt, black pepper, fresh or dry herbs, fresh garlic, scallions etc. and add olive oil to marinate for a day.

Afterward, get a Dutch oven very hot and add some oil or bacon fat. When the oil is hot, sear the chicken skin side down. When golden brown, flip the chicken and toss in anything you have on hand that makes sense together for extra flavor, e.g. fresh herbs, tomato paste, hot sauce, bay leaves, vegetables, etc.

Add enough chicken stock to almost cover the chicken. Cover with a heavy, tight fitting lid and let braise in a 250-275 F oven for 2.5 to 3 hours.

That's really all that is needed. After cooking, the meat with be extremely flavorful and fall apart tender. 6-8 hours is overkill for chicken. That extended timing is more for something like beef brisket.

Could you make this with a pressure cooker?

Acg67

queenliz99 wrote: »

sixxpoint wrote: »

Alternately, you can heavily season bone in, skin on chicken with a variety of spices, kosher salt, black pepper, fresh or dry herbs, fresh garlic, scallions etc. and add olive oil to marinate for a day.

Afterward, get a Dutch oven very hot and add some oil or bacon fat. When the oil is hot, sear the chicken skin side down. When golden brown, flip the chicken and toss in anything you have on hand that makes sense together for extra flavor, e.g. fresh herbs, tomato paste, hot sauce, bay leaves, vegetables, etc.

Add enough chicken stock to almost cover the chicken. Cover with a heavy, tight fitting lid and let braise in a 250-275 F oven for 2.5 to 3 hours.

That's really all that is needed. After cooking, the meat with be extremely flavorful and fall apart tender. 6-8 hours is overkill for chicken. That extended timing is more for something like beef brisket.

Could you make this with a pressure cooker?

16min or with quick release for bone in thighs tends to get them super tender and moist, can pull apart by hand

JennieMaeK

Sounds delicious. Too bad my husband doesn't like anything spicy. Might have to try it with bbq sauce instead. It's getting cooler here so I love using my slow cooker. Made split pea with ham soup yesterday.

OneHundredToLose

JennieMaeK wrote: »

Sounds delicious. Too bad my husband doesn't like anything spicy. Might have to try it with bbq sauce instead. It's getting cooler here so I love using my slow cooker. Made split pea with ham soup yesterday.

Yeah, I've actually made this with BBQ sauce as well, still turns out awesome. I recommend Jack Daniels Original Recipe No. 7 or Sweet Baby Ray's Honey BBQ Sauce. You might need 2 bottles, depending on how much chicken you decide to make, but you can always start with one and add a little more later.

RunRachelleRun

I'm not keen on a whole bottle of sauce, but I make pulled pork often in the crock pot. I usually make my own bbq sauce or a balsamic one. I've never thought of doing chicken, so thanks for sharing.

[edited by MFP Mods]

OneHundredToLose

RunRachelleRun wrote: »

I'm not keen on a whole bottle of sauce, but I make pulled pork often in the crock pot. I usually make my own bbq sauce or a balsamic one. I've never thought of doing chicken, so thanks for sharing. .

Yeah, if you don't like it really spicy, you can do half a bottle of Frank's and a cup or two of water as well. The thing I like most about the slow cooker is that it's basically impossible to mess up whatever you're making.

vicky1947mfp

I have been making this for years (I am 68) and we love it. You can also use just a jar of salsa verde and make burritos.

Slow cooking is a time honored way of cooking lots of meats to add flavor and tenderness.

OneHundredToLose

vicky1947mfp wrote: »

I have been making this for years (I am 68) and we love it. You can also use just a jar of salsa verde and make burritos.

Slow cooking is a time honored way of cooking lots of meats to add flavor and tenderness.

Oooh, I'd never thought of making burritos with it. That is an excellent idea, and sounds delicious. I'm making a batch of this today, so I think I'll set some aside to try that out. I'll take it for lunch on Tuesday. Thanks

ditsyblond17

This sounds amazing! And what the ignorant bored person keeps complaining about, is the time it takes to cook chicken in an oven (probably, I'm just presuming because he makes no sense). I think what he fails to realize is a slow cooker is like 250-300 max. I think mine may even be less that that! I can't wait to try this on some sub rolls! Awesome, thank you friend!

karyabc

Op thanks for the recipe! Sounds delicious and super easy.

I so wish to have a crock pot, if anybody has an idea where I can get one not too expensive/ in a budget, let me know!

OneHundredToLose

karyabc wrote: »

Op thanks for the recipe! Sounds delicious and super easy.

I so wish to have a crock pot, if anybody has an idea where I can get one not too expensive/ in a budget, let me know!

Try checking your local Craigslist. I've seen them on there for as low as $10. Thrift stores are also great, they always seem to have one or two.

karyabc

OneHundredToLose wrote: »

karyabc wrote: »

Op thanks for the recipe! Sounds delicious and super easy.

I so wish to have a crock pot, if anybody has an idea where I can get one not too expensive/ in a budget, let me know!

Try checking your local Craigslist. I've seen them on there for as low as $10. Thrift stores are also great, they always seem to have one or two.

Of course craiglist! I totally forgot about that, thanks again

sixxpoint

Just to be clear, most crockpot recipes will advocate extended, 6-8 hour cooking times, regardless if that timing is actually necessary. Reason being, crockpot cooking recipes are typically designed for the 9-5 worker who want dinner ready when they come home. That does not however mean that you actually need to cook everything you put in them for 6-8 hours, nor does it mean that you even need to use a "crockpot" for braising. A simple cheap pot with a tight fitting lid will do the same job.

Lastly, 2-3 hours is definitely enough time for chicken, even bone in chicken, at about 275 F, braised in a liquid in a covered pot. The result will be fully cooked, fall apart tender chicken without being dry. A longer cooking time would result in drier meat, a higher gas or electric bill, and the chicken would have a poor texture, and possibly even be mushy.

OneHundredToLose

sixxpoint wrote: »

Just to be clear, most crockpot recipes will advocate extended, 6-8 hour cooking times, regardless if that timing is actually necessary. Reason being, crockpot cooking recipes are typically designed for the 9-5 worker who want dinner ready when they come home. That does not however mean that you actually need to cook everything you put in them for 6-8 hours, nor does it mean that you even need to use a "crockpot" for braising. A simple cheap pot with a tight fitting lid will do the same job.

Lastly, 2-3 hours is definitely enough time for chicken, even bone in chicken, at about 275 F, braised in a liquid in a covered pot. The result will be fully cooked, fall apart tender chicken without being dry. A longer cooking time would result in drier meat, a higher gas or electric bill, and the chicken would have a poor texture, and possibly even be mushy.

Strange, considering I've made this recipe many times and my chicken always comes out great. It's also worth noting that I've had crock pot chicken which was cooked for 2 - 3 hours, as you advocate. I definitely prefer the former.

Further, I actually didn't post this so that people could debate it. If you don't like the recipe I posted, don't make it. It's really as simple as that. We're lucky enough to live in a free society where no one is holding a gun to your head and forcing you to cook your chicken for 6 - 8 hours.

The rest of us, however, are also free to do so. Ultimately it comes down to this: I like the way I make this recipe, and many other people seem to like it as well. Therefore, I'm going to keep making it this way. Again, if you don't like it, don't make it. I don't know how else to put it - it's not a hard concept to grasp.

sixxpoint

Lol, there's no need to be so defensive.

Take care.

NicoleL874

New here and so happy to see trolls on recipe. Yay. Interwebs. I did save this recipe for another time. I love buffalo flavors, and love the ease of slow cookers. Thanks for posting! Recipes are guidelines, not hard and fast rules.

maggiemay530

Thanks for the recipe.Love my slow cooker and plan to make this today...

Thanks for posting and Can't wait to have dinner!

[edited by MFP Mods]

SLLRunner

@OneHundredToLose, sounds delicious! Perhaps I will try it out.

JustSomeEm

Hey guys,

This discussion has been cleaned up a little to remove some off-topic commentary. Please recall the following community guidelines:

1. No Attacks or Insults and No Reciprocation

a) Do not attack, mock, or otherwise insult others. You can respectfully disagree with the message or topic, but you cannot attack the messenger. This includes attacks against the user’s spelling or command of written English, or belittling a user for posting a duplicate topic.
b) If you are attacked by another user, and you reciprocate, you will also be subject to the same consequences. Defending yourself or a friend is not an excuse! Do not take matters into your own hands – instead, use the Report Post link to report an attack and we will be happy to handle the situation for you.

2. No Hi-Jacking, Trolling, or Flame-baiting

Please stay on-topic in an existing thread, and post new threads in the appropriate forum. Taking a thread off-topic is considered hi-jacking. Please either contribute politely and constructively to a topic, or move on without posting. This includes posts that encourage the drama in a topic to escalate, or posts intended to incite an uproar from the community.

Regards,
JustSomeEm

OneHundredToLose

davis_em wrote: »

Hey guys,

This discussion has been cleaned up a little to remove some off-topic commentary. Please recall the following community guidelines:

1. No Attacks or Insults and No Reciprocation

a) Do not attack, mock, or otherwise insult others. You can respectfully disagree with the message or topic, but you cannot attack the messenger. This includes attacks against the user’s spelling or command of written English, or belittling a user for posting a duplicate topic.
b) If you are attacked by another user, and you reciprocate, you will also be subject to the same consequences. Defending yourself or a friend is not an excuse! Do not take matters into your own hands – instead, use the Report Post link to report an attack and we will be happy to handle the situation for you.

2. No Hi-Jacking, Trolling, or Flame-baiting

Please stay on-topic in an existing thread, and post new threads in the appropriate forum. Taking a thread off-topic is considered hi-jacking. Please either contribute politely and constructively to a topic, or move on without posting. This includes posts that encourage the drama in a topic to escalate, or posts intended to incite an uproar from the community.

Regards,
davis_em

All hail the glorious mods

PJ3937

Thx for the recipe. I can't wait to make it for a friend who LOVES Frank's Hot Sauce. I think I will use dollar buns. I'm glad Davis_em posted reminder about comm guidelines. Its too bad people have to be rude and put their own recipe on top of yours. Thx. again. Blessings Pam