• Leanne Fullwood

Slow Cooked Buffalo Chicken


I’ve seen this crop up a few times when I'm searching for inspiration on Instagram. It seemed perfect for a weekday meal whilst we continue to live with a limited kitchen.... one pot cooking is my lifesaver at the minute!

This recipe could not be more simple- chuck it all into an oven proof dish and slow cook for several hours. You can serve with rice, potatoes, roasted vegetables, a gigantic salad- anything! Im a HUGE fan of an epic toasted sandwich and I‘m currently imagininig all the things I could add to this to make this the best. toastie. filling. EVER.

Even better, you can make this and freeze it for a super speedy, delicious meal in a flash later down the line!! Happy days! Slow Cooked Buffalo Chicken Serves 6


Ingredients

6 large chicken breasts

150g bottle of buffalo wing hot sauce (we used Franks)

5 cloves of garlic, crushed

1 tbsp dried chives

1 tbsp dried parsley

2 tbsp soy sauce

2 tbsp maple syrup or honey

Freshly ground pepper


To finish:

3 tbsp ranch dressing


Method

1. Pre-heat oven to 130°C


2. Chop each chicken breast lengthways into three long fillets each


3. Add to an ovenproof dish and add all the marinade ingredients and stir to combine.


4. Cover the dish tightly with tinfoil and slow cook in the oven for 3-4 hours


5. When ready to serve, add the ranch dressing and “pull” the chicken fillets apart with two forks- the chicken should shred easily. All the juices in the pan with soak into the meat, creating the most amazing creamy, spicy sauce.


We served this with rice and salad but the options are endless. I’m currently fantasising about making the worlds greatest toastie with this!!! Smothered in cheese!!! Nommmmmmm.

We also froze the remaining chicken for a later date- store in an airtight container or freezer bag for up to 3 months.




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