One of my favorites - Slow-Cooked Buffalo Pulled Chicken

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Replies

  • maggiemay530
    maggiemay530 Posts: 123 Member
    Pam, I made this yesterday and it was delicious... Had in pita pockets with some romaine, onion and black olives. We used a mild wing sauce instead... Easy all the way around!
  • isyvanek
    isyvanek Posts: 1,039 Member
    This recipe sounds good. I love spicy buffalo but I will probably try using maybe half the bottle first due to budget constraints. I recently bought a bottle of Frank's because it was on sale so this is the perfect opportunity to use it. It is still in the 90's here so it will be good to use the slow cooker and not heat up the house. Thanks so much for sharing this recipe! :) What do you think about using thighs instead of breasts?
  • OneHundredToLose
    OneHundredToLose Posts: 8,523 Member
    isyvanek wrote: »
    This recipe sounds good. I love spicy buffalo but I will probably try using maybe half the bottle first due to budget constraints. I recently bought a bottle of Frank's because it was on sale so this is the perfect opportunity to use it. It is still in the 90's here so it will be good to use the slow cooker and not heat up the house. Thanks so much for sharing this recipe! :) What do you think about using thighs instead of breasts?

    I actually made a batch yesterday and used chicken leg quarters instead of breasts, and it still turned out great, so I'm sure thighs will work great as well. As for the Frank's, you can definitely do half a bottle. Just be sure to put some water in there as well so the chicken stays moist.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    ms_smartypants wrote: »
    canyoustayfordinner.com has a recipe for buffalo chicken eggrolls ....They are delicious

    I've modified her recipe to make Thai peanut chicken and bbq chicken egg rolls too. You can also make wontons instead if you want more "bite sized" food.
  • earlnabby
    earlnabby Posts: 8,171 Member
    OneHundredToLose wrote: »
    isyvanek wrote: »
    This recipe sounds good. I love spicy buffalo but I will probably try using maybe half the bottle first due to budget constraints. I recently bought a bottle of Frank's because it was on sale so this is the perfect opportunity to use it. It is still in the 90's here so it will be good to use the slow cooker and not heat up the house. Thanks so much for sharing this recipe! :) What do you think about using thighs instead of breasts?

    I actually made a batch yesterday and used chicken leg quarters instead of breasts, and it still turned out great, so I'm sure thighs will work great as well. As for the Frank's, you can definitely do half a bottle. Just be sure to put some water in there as well so the chicken stays moist.

    I try to keep a box of low sodium chicken stock in my fridge. I frequently use it instead of water in recipes like this. More flavor and not too many additional calories.

  • isyvanek
    isyvanek Posts: 1,039 Member
    OneHundredToLose wrote: »
    isyvanek wrote: »
    This recipe sounds good. I love spicy buffalo but I will probably try using maybe half the bottle first due to budget constraints. I recently bought a bottle of Frank's because it was on sale so this is the perfect opportunity to use it. It is still in the 90's here so it will be good to use the slow cooker and not heat up the house. Thanks so much for sharing this recipe! :) What do you think about using thighs instead of breasts?

    I actually made a batch yesterday and used chicken leg quarters instead of breasts, and it still turned out great, so I'm sure thighs will work great as well. As for the Frank's, you can definitely do half a bottle. Just be sure to put some water in there as well so the chicken stays moist.

    Thanks for the additional info/update One! I will make note to up the water or to add low sodium broth as earl has suggested.

    So many good recipes - so little time! ;)
  • snowflake954
    snowflake954 Posts: 8,399 Member
    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.

    Sixxpoint---I was following your thread before the summer. Seeing as you are a chef--right? I enjoy your ideas. Wonderful recipes and techniques. I am a little concerned about the fat content on this version. I do something similar in a big covered frying pan on low heat braising the chicken slowly using it's skin to produce the fat needed to brown it. As for the OP--it's a good recipe, and I will try it with some modifications. I live in Italy, and crockpots aren't used much here.
  • sixxpoint
    sixxpoint Posts: 3,529 Member
    edited September 2015
    snowflake954 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.

    Sixxpoint---I was following your thread before the summer. Seeing as you are a chef--right? I enjoy your ideas. Wonderful recipes and techniques. I am a little concerned about the fat content on this version. I do something similar in a big covered frying pan on low heat braising the chicken slowly using it's skin to produce the fat needed to brown it. As for the OP--it's a good recipe, and I will try it with some modifications. I live in Italy, and crockpots aren't used much here.

    My suggestion would be to check your daily dietary fat macro and see if you even come close to it. Chances are you do not, if you are eating healthy (whole foods vs. processed) and yet still scared of exceeding dietary fat.

    0.40 to 0.45 grams dietary fat Per 1 lb. bodyweight is about the minimum of what you should be getting (as long as you're not obese).

    Lastly, when you braise, much of the fat melts off into the stock Or liquid used to braise the meat. You're not eating all of that fat.
  • sleepycatmum
    sleepycatmum Posts: 4 Member
    Just threw all of the ingredients in the pot for tonight's dinner. Thanks for the recipe!
  • veronica_lain
    veronica_lain Posts: 1 Member
    Sounds soooo good :) thanks for sharing
  • sleepycatmum
    sleepycatmum Posts: 4 Member
    It was tasty but I think using a whole bottle was way too spicy for me. Will try with half a bottle next time.
  • OneHundredToLose
    OneHundredToLose Posts: 8,523 Member
    sleepycatmum wrote: »
    It was tasty but I think using a whole bottle was way too spicy for me. Will try with half a bottle next time.

    Yeah, this version is definitely for those of us who like a lot of spiciness. However, you can also make it with wing sauce or BBQ sauce. It's really modular - feel free to change it up and let me know what your results are.
  • xBijinx
    xBijinx Posts: 49 Member
    I'm setting up my crockpot now. Will let you know how it comes out
  • rainbow198
    rainbow198 Posts: 2,245 Member
    I tried this yesterday. It was AMAZING.

    The only changes I made was diluting Franks' Red Hot Buffalo Wing Sauce by a lot (a whole lot), added chicken broth and a bay leaf.

    I added some shredded meat to 1/2 of a Pita Pocket, added caramelized onions and a very light sprinkle of homemade ranch seasoning to the sandwich.

    Mmmmmmmm...........

    Will be making this again soon. Thanks for posting! B)

  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    I love this chicken. When I make it I add a packet of Hidden Valley Ranch to it as well. You know, I haven't made this in a while...
  • auddii
    auddii Posts: 15,357 Member
    sleepycatmum wrote: »
    It was tasty but I think using a whole bottle was way too spicy for me. Will try with half a bottle next time.
    The version I make uses cream cheese to cut some of the spice (I use greek cream cheese, which has less fat and more protein).
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