Spicy Buffalo Chicken ~ Crock Pot
1 tablespoon extra-virgin olive oil
1-pound boneless skinless chicken thighs, cut into 1 ½ inch pieces
coarse salt and pepper
1-pound boneless skinless chicken breasts, cut into 1 ½ inch pieces
1 medium yellow onion, diced small
3 garlic cloves, minced
1 medium red bell pepper, seeded and diced small
1 can (14.5 ounces) crushed tomatoes
¼ cup hot pepper sauce
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon molasses
8 hamburger buns or lettuce for wraps
In a large skillet, heat oil over medium high heat. Add chicken thighs and season with salt and pepper. Cook, turning once, until meat is golden brown – about 5 minutes. With a slotted spoon, transfer chicken to a slow cooker, leaving oil behind. Repeat with chicken breasts.
To a skillet, add onion, garlic, and bell pepper. Cook and stir over medium heat until onion is translucent, about 6 minutes. Add ¼ cup of water. Stir, scraping browned bits from skillet, for 5 minutes. Season with salt and pepper and transfer to the slow cooker.
To the slow cooker add crushed tomatoes, hot pepper sauce, Worcestershire sauce, 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 or as lettuce wraps
This can also be done in an oven.
Times and temperature vary but should be @ 2 hours at 300 degrees.