20147 (Ashburn, VA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     



    SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES
    from "Everyday FoodŽ magazine"

    Add kick to lean poultry by simmering it in a tangy sauce until it's tender enough to shred, then serve it on buns for flavorful sandwiches.

    Variation: You can also use the chicken filling in tacos or in a salad with blue cheese dressing.

    Prep Time: 25 Minutes
    Total Time: 4 hours, 25 Minutes
    Yield: Serves 8

    Receive a FREE issue of Everyday Food® magazine!
    Click here for details.

    INGREDIENTS (CLICK TO BUY)

    1 tablespoon extra-virgin olive oil
    1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
    Coarse salt and ground pepper
    1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
    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
    1/4 cup hot-pepper sauce, such as Frank's
    3 tablespoons Worcestershire sauce
    2 tablespoons yellow mustard
    1 tablespoon unsulfured molasses
    8 hamburger buns

    Please note: If 14.5 oz cans of crushed tomatoes are unavailable, we will substitute one 28 oz can.


    Print recipe
    PREPARATION

    Cook's Note: Use a potato masher to shred the cooked chicken in the slow cooker. Or, transfer chicken to a large plate, pull apart with 2 forks, then return to sauce.

    1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
    2. 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.
    3. To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Boneless Skinless Chicken Thighs - $3.49/lb
     5-6 pieces per pack, Grade A
     
      Boneless Skinless Chicken Breast, Grade A, 3-4pc - $3.99/lb
     Grade A, 3-4pc
     
      Organic Yellow Onion, Medium - $1.99/lb
     Medium
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Organic Red Greenhouse Bell Pepper - $5.99/lb
     
     
      Muir Glen Organic Crushed Tomatoes with Basil - $2.69/ea Save! 2 for $5.00
     28oz  
     
      Grandma's Unsulfered Molasses - $3.69/ea
     12oz
     
      FreshDirect Fresh Sesame Brioche Rolls - $5.99/6pk
     6pk  
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Gefen Ground Black Pepper - $1.59/ea
     3oz
     
      Cholula Hot Sauce, Original - $3.99/ea
     5oz
     
      Lea & Perrins Original Worcestershire Sauce - $3.99/ea
     10oz
     
      French's Classic Yellow Mustard - $1.79/ea
     8oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users