recipe review: Everyday Food Buffalo Chicken
I am a self-proclaimed Everyday Food foodie. Their recipes are always easy to follow, clearly written, and they don’t involve ingredients that you have to travel all over the world to find. It’s for these reasons that I was so disappointed when I tried out the Slow Cooker Buffalo Chicken for tonight’s slow cooker Sunday recipe – it’s the first Everday Food recipe I’ve tried that’s needed some real tweaking! So, why I am posting? Well, first I don’t want you to make the same mistake I did. And second … even an Everyday Food recipe that needs tweaking is still a fantastic recipe! So here’s my version: this one is halved (to serve 4), and I skipped browning the meat and just put it right in the slow cooker.
Everyday Food’s Slow Cooker Buffalo Chicken – January 2011 issue
1 tablespoon extra virgin olive oil
1 pound boneless, skinless chicken breast
course salt and ground pepper
1 medium yellow onion, finely diced
3 garlic cloves, roughly chopped
1 medium red pepper, finely diced
1 can crushed tomatoes
1/2 cup Frank’s Red Hot
2 tablespoons worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon molasses
Heat oil over medium high heat. Add onion, pepper, and garlic. Stir until the onion is translucent (about 5 minutes), then add a 1/4 cup water, and cook a few minutes longer. Season with salt and pepper, and transfer to slow cooker.
Add the rest of the ingredients to the slow cooker, and stir gently to combine. Cover and cook on high for 4 hours. Shred the chicken.
Buffalo Chicken Version: If you make this recipe as directed it will taste great, but it won’t taste like buffalo chicken. After placing a serving on the bottom half of a bun, top generously with Frank’s Red Hot and ranch dressing, and top off with the other bun. Voila! The buffalo version. If you’re not looking for a buffalo version, go ahead with the recipe as directed. I don’t think you’ll be disappointed! It would be great with steamed veggies and crusty bread on the side. We’re hanging on to our leftovers for buffalo chicken wraps tomorrow – I’m already looking forward to it!