Crockpot Buffalo Chicken Sandwich
This Crockpot Buffalo Chicken Sandwich is made with shredded chicken breasts on toasted buns and topped with a homemade blue cheese sauce!
Servings: 6
Calories: 534kcal
Equipment
Ingredients
For The Chicken:
- 2 ½ - 3 lbs. split chicken breasts also known as bone-in chicken breasts
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. Italian seasoning
- ½ tsp. kosher salt
- ½ tsp. pepper
For The Buffalo Sauce:
- 2 Tbsp. unsalted butter
- ¾ cup Frank's Red Hot Sauce
- ½ tsp. honey adjust to taste
- gluten free buns or bread for serving (can use regular buns or bread if not gluten free) if making sandwiches
For The Blue Cheese Sauce (optional):
- ½ cup sour cream full fat
- ½ cup mayo
- 2 Tbsp. lemon juice
- 2 tsp. Worcestershire sauce
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 1 cup blue cheese crumbles
- 2 Tbsp. minced chives
Instructions
For The Chicken:
- Remove and discard the skin from 2 ½ - 3 lbs. of split (also known as bone-in) chicken breasts.
- Place the chicken breasts into a slow cooker and drizzle with 1 Tbsp. of olive oil.
- Sprinkle 1 tsp. each of garlic powder, onion powder, smoked paprika, and Italian seasoning along with ½ tsp. each of kosher salt and pepper over the chicken.
- Place the lid securely on the crockpot and cook for 3-5 hours on High or 5-7 hours on Low.
- 30 minutes before the end of the cooking time, remove the chicken from the crockpot and place on a cutting board. Shred the cooked chicken with two forks, making sure to remove all of the bones.
- Discard the bones and return the shredded chicken to the slow cooker. Toss the chicken in any of the juices that remain in the slow cooker.
For The Buffalo Sauce:
- Prepare the buffalo sauce right before adding to the cooked, shredded chicken and not ahead of time.Place a sauce pan on the stove top and heat to medium-low.
- Add 2 Tbsp. of unsalted butter to the sauce pan.
- Once melted, add ¾ cup of Frank's Red Hot Sauce and ½ tsp. honey to the sauce pan. Stir until completely combined.
- Cook the mixture just until heated through, stirring often.
- Toss the shredded chicken and buffalo sauce until combined. Place the lid securely on the slow cooker and cook for another 30 minutes.
For The Blue Cheese Sauce (optional):
- In a small bowl, combine ½ cup of full fat sour cream, ½ cup mayonnaise, 2 Tbsp. lemon juice, 2 tsp. Worcestershire sauce, and ¼ tsp. each kosher salt and pepper.
- Stir all of these ingredients until completely combined using a small whisk or a fork.
- Mince 2 Tbsp. of fresh chives.Add the minced chives (can sub 2 tsp. dried chives) along with 1 cup of blue cheese crumbles (equals 4 oz. of blue cheese) (feel free to use a wedge of blue cheese and crumble it yourself) to the dressing.
- Fold the blue cheese crumbles and chives into the dressing and stir until combined and garnish with extra minced chives (optional).
- To Serve: If serving as a sandwich, place a generous amount of the shredded buffalo chicken onto a toasted bun or bread. Drizzle with some of the blue cheese sauce (optional).
Notes
The nutritional information includes the shredded buffalo chicken and blue cheese sauce.
The buffalo sauce can be adjusted to your liking. If you’d like to make the sauce less spicy simply add more honey. If you’d like to make it spicier feel free to add a few dashes of Tabasco or a sprinkle of cayenne pepper.
Any leftover blue cheese sauce can be used as a dip for vegetables or as a salad dressing.
The safe internal temperature for chicken is 165 degrees Fahrenheit and can be checked using a food thermometer if you have any concerns.
Nutrition
Serving: 2cups | Calories: 534kcal | Carbohydrates: 5g | Protein: 46g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 1785mg | Potassium: 874mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1121IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 2mg