Tags

, , , , , , ,

Happy New Year from our home to yours! The New Year is a time for many new things: resolutions, diets (yeah, we’re totally on a diet now!) and in our family, a new house. We have been building a new house for a while now, and it’s almost time for us to move in. While we wait to move, however, we have been letting real estate agents and prospective buyers in whenever they want. Do you know what that means? We have to keep our kitchen clean ALL THE TIME! Because of this, we aren’t able to go as crazy in the kitchen as we normally do, so this week we’re sticking to one of our favorite things: the crock pot.

Our crock pot is an angel. It does all the work for us while we’re out running errands, attempting to make it to the gym or spending the day at work staring at a computer screen. If you don’t have one, you need to buy one. Immediately. This week our crock pot is heating up this cold winter weather with slow cooker buffalo chicken. It’s like a mix between a chicken wing and pulled chicken sandwiches – you will love it!

Oh, and did we mention it’s HEALTHY?!? It is. So pull out your crock pot and get ready to stuff your face with our one-dish wonder.

Also with the new year comes a new blog format. We’re trying to make it easier for all of you to get to the recipes faster – so instead of mixing the directions in with the photos, we’ve included the photos first and the recipe will be located after them. That way, you can just copy and paste into a word document and print out as necessary! It’s okay, you can thank us later.

Slow Cooker Buffalo Chicken AllRecipes.com
Want to spice up the new year? This is definitely one way to do it! Our slow-cooked buffalo chicken is like a buffalo chicken wing, but better. Why? 1. You don’t have to do all the work to get the chicken off the bone. 2. It’s got way fewer calories than a traditional chicken wing. 3. The crock pot does all the work. I repeat: the crock pot does all the work.

This chicken makes a fabulous sandwich when you sprinkle a few blue cheese crumbles on top, served with celery sticks and a low fat blue cheese or ranch dressing (or if you’re not on a diet, try some tater-tots… Mmm!) Cindy will often make this chicken for Lindsey’s work lunch, but instead of a sandwich she’ll include iceberg lettuce leaves so that Lindsey can make buffalo chicken lettuce wraps. Or you can turn it into a spiced up wedge salad – just take a wedge of iceberg lettuce, top with chicken and blue cheese crumbles and put some blue cheese or ranch dressing on the side. So many options!

It’s best to use fresh chicken breasts in this recipe – not frozen. If you use frozen, the flavor will just be off. To reduce calories, (and trust us, we need to…) we substitute at least half of the wing sauce for hot sauce. It’s still super flavorful, but without all the unwanted extra calories.

Is your mouth watering yet?

Start by placing the fresh chicken breasts in the crock pot. Remember, fresh breast is best in this recipe!

Put your hot sauce and wing sauce into the crock pot and let the chicken soak up all that spicy goodness. If you’re watching your weight, use more hot sauce and less wing sauce.

Add a half packet of ranch dressing mix to the crock pot to kick it up a notch.

After about four hours in the crock pot, your chicken should look like this. Now it’s time to shred it into pieces.

Using two forks, finely shred the cooked chicken breasts. When shredding, if it looks like it needs more liquid, we add either hot sauce or wing sauce. It all depends on if you’re watching your weight – if you are trying to keep the calories low, add hot sauce. If you’re wearing elastic pants, bring on the wing sauce! The wing sauce adds a nice creaminess. The hot sauce adds pure spiciness. And at Blended Kitchen, we like it spicy!

Pile the chicken high on a hamburger bun, top with blue cheese crumbles and stuff your face!

Here’s the recipe:
This recipe makes about six servings of chicken.

Ingredients:
1 3/4 lbs boneless skinless chicken breasts (not frozen)
1 cup hot sauce
1/2 cup wing sauce (We use Syberg’s, but that’s a local St. Louis brand, so any type of wing sauce will work)
1/2 (1 ounce) package dry ranch salad dressing mix
6 hamburger buns
Blue cheese crumbles

Directions:
Place the chicken breasts into a slow cooker, and pour in wing sauce, hot sauce and the ranch dressing mix. Cover, and cook on low for about 4 hours.

Once the chicken has cooked, shred the meat finely with two forks. Pile the meat onto the hamburger buns, and top with blue cheese crumbles. Enjoy!

Nom. nom. nom.