Slow Cooker Buffalo Chicken Sandwiches

February 18, 2014


Note: After my post about switching from eating vegetarian to eating meat, I thought an update was in order. After about two months my body really started to reject eating paleo-style. I began to crave the vegetarian fare (and whole grains!) that I was so accustomed to. I have since decided that while it was interesting to give paleo-style eating a go, it isn’t for me and my body. I plan to write a full recap soon, but I wanted to get that out there for honesty’s sake.

Although I’m no longer eating meat, I will continue to be cooking a lot of meat, as I always have. Since I’m not ethically against eating meat, I do try everything that I prepare and share on this blog to make sure that it’s worth posting. My husband, of course, is also a fantastic resource and is always willing to provide his opinion on what he likes and doesn’t like. In this case, Joe was a huge fan of these Slow Cooker Buffalo Chicken Sandwiches.

These sandwiches are incredibly easy to make and require very little hands-on time, meaning you can go do other things, like play with your puppy or paint your nails, while your dinner cooks. I’ve said it before, and I’ll say it again, but the key to good slow cooker chicken is to use a cut with a little bit more fat, like these boneless, skinless chicken thighs. They become incredibly tender and moist in the slow cooker and shred easily for sandwiches.

Since we love spicy food at our house, I added in a can of diced green chiles to the mix. And a little bit of brown sugar, which I think really rounds out the flavor of the sandwiches and balances the heat of the buffalo sauce.

Oh, and one more thing! A few weeks ago I stumbled upon a recipe over at Pinch of Yum which suggested that you shred your meat and broil it after slow cooking to give the meat pleasant crispiness resembling barbecue. For the longest time my biggest complaint with slow cooker food was that it tasted mushy and, well, slow cooked. This step of broiling the meat was a total game changer. Give it a try and be impressed!


Slow Cooker Buffalo Chicken Sandwiches
Recipe type: Slow Cooker Entree
Prep time: 
Total time: 
Serves: 6
This recipe is incredibly easy and makes a great weeknight dinner. I love shredding the meat and broiling it once it has cooked for a little extra texture and smoky flavor. It prevents the meat from tasting like, well, a slow-cooker recipe.
  • 1 package (20 oz) boneless, skinless chicken thighs
  • 1½ cups buffalo wing sauce (such as Frank's Red Hot brand)
  • 1 can (4 oz) diced green chiles
  • 1 tablespoon brown sugar
  • Whole wheat bakery buns or rolls
  1. Place chicken and buffalo wing sauce in a 4- to 5-quart slow cooker. Cook on High 2 hours or Low 4 hours.
  2. Use two forks to shred the chicken in the slow cooker. Stir in the green chiles and brown sugar and cook, uncovered, 30 minutes more.
  3. Turn oven to broil. Line a baking sheet with aluminum foil or parchment paper. Place shredded chicken on baking sheet and broil 10 minutes or until the ends of the chicken become slightly charred and crispy. Serve on sandwich buns.

ย Madison

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  • Reply Heather Disarro February 18, 2014 at 8:40 pm

    I LOVED that broiling tip too! So genius…and these look amazing!

    • Reply MadisonMayberry February 18, 2014 at 9:10 pm

      Isn’t it the best?! It makes SUCH a huge difference!

  • Reply Elizabeth February 18, 2014 at 9:05 pm

    I usually use frozen chicken and it has the same cook time requirements. Are you using frozen too? And if not, what would you suggest for cooking?>

    • Reply MadisonMayberry February 18, 2014 at 9:09 pm

      Hi Elizabeth! Thanks for catching my error. I did test with both frozen and not frozen chicken, but I left the time for frozen in the recipe and called for regular, thawed chicken. I adjusted the recipe now. Although I tested with both, some food safety experts don’t recommending putting frozen meat directly in the slow cooker, which is why I switched back to chicken that was thawed/fresh. ๐Ÿ™‚

  • Reply Laura Britton February 18, 2014 at 10:26 pm

    These look amazing!

  • Reply DessertForTwo February 18, 2014 at 10:44 pm

    Cute new photo in the side bar ๐Ÿ˜‰

    I’m glad to hear you’re no longer paleo. I don’t have a lot of faith in that diet. I won’t go into why, because it’s boring, but I’m glad you’re back to eating what your body craves. I’m also glad you’re posting meat recipes that your husband loves, because sometimes I just make the Mr some shredded meat to add to my vegetarian dinners. Although, sometimes I wolf down fried chicken, too. It’s all good ๐Ÿ˜‰

  • Reply Liz @ Tip Top Shape February 19, 2014 at 12:16 am

    I have been loving buffalo everything lately!! This looks amazing!

  • Reply disqus_xgIydPONRP February 19, 2014 at 1:20 am

    Out of curiosity – did you consider just eating a regular, non-vegetarian/non-paleo diet with an emphasis on veggies and whole grains, but the occasional meat addition? Would love to hear more about this ๐Ÿ™‚

  • Reply Julie @ Running in a Skirt February 19, 2014 at 1:07 pm

    Hi Madison! I’m
    interested to hear about your thoughts on paleo too. It’s an interesting idea, but I it would
    never work for me either.
    Thanks for this recipe idea!
    I don’t really like messing with meat much, but this would be really
    easy to prepare for my meat-eating hubby too.

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