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Crock Pot Buffalo Chicken with Blue Cheese Spread

The perfect buffalo wing is a beautiful thing, searing hot from the deep frier, crispy and spicy and saucy all at once.

Sadly, real life does not allow for every night to be wing night, no matter how much my husband wishes it would. But with a little inventiveness, there's a simple way to mimic the familiar wing flavours we love in a three ingredient 'set and forget' crock pot Buffalo Chicken.

In this recipe, boneless and skinless chicken breasts simmer slowly in a combination of hot sauce and a few knobs of butter until the meat is pull-apart tender, juicy and infused with spicy buffalo flavour. Piled onto soft rolls and slathered with Blue Cheese spread that adds the flavours of a classic dip and a squeeze of lemon, this Buffalo Chicken recipe is perfect anytime a wing craving hits. It takes less than 5 minutes to prep the entire recipe for cooking, and can happily slow-cook all day to be ready for dinner.



Pulled Buffalo Chicken Sandwiches


Three large chicken breasts, boneless and skinless (either fresh or still frozen, as they will slow-cook either way)

1/2 cup to 1 cup of your favourite hot sauce, depending on your desired heat level - I recommend Franks Red Hot for an authentic 'wing-style' flavour

2 tablespoons of butter, cut into small squares

Thin sliced carrots & celery or shredded lettuce

6 Kaiser buns or Hoagie rolls, split


Put chicken breasts into the crock pot, laying them as flat as possible.

Pour hot sauce evenly over the chicken, then scatter the butter squares over top.

Put on the lid and set on low to cook all day, or high to cook for four to six hours. That's it, that's all.

Pull the chicken breasts apart into shreds using using two forks - this can be done right in the crock, or you can place the breasts on a cutting board to shred, then add back into the sauce in the pot. Cook for another 15-30 minutes with the lid off to allow the pulled chicken to soak up more spicy sauce.

Add the Blue Cheese Spread to rolls and pile on the saucy chicken, adding extra crumbled blue cheese if desired. Top withe sliced carrots and celery or shredded lettuce.



Blue Cheese Spread


Mayonnaise (1/2 half or fat free works fine here)

Juice of 1/3 of a lemon

2-3 tablespoons Blue Cheese


Crumble blue cheese into a small bowl, add mayo and lemon juice and stir to combine until smooth.

Refrigerate until ready to use.

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When I made the buffalo chicken lasagne that people seem to love, it ended up tasting salty to me. Did your buffalo chicken taste salty?