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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.



Honeyed Asian Grilled Chicken

May 20, 2013


First things first, the winner of the giveaway is…
Picture 1

Elizabeth, send an e-mail to and I’ll get your gift card in the mail! And thank you for all the beauty recommendations. I’m excited to try some of them out!

Grilling season is finally here! Does that make anyone else crazy excited? Joe and I both love to grill, and this year I’m trying to beat him out for title of “grill master” in the Hofmeyer house. Usually I prepare the veggies/meat to be grilled and Joe is in charge of the actual grilling, but last week I decided to do a little grilling on my own. First, because I really actually love to grill. And also because Joe was mowing the yard and wanted to get done before it began to rain.

I have to admit that I think I did a pretty darn good job with this chicken. Since I’ve overcooked many a chicken breast on the grill and I hate serving dry chicken, I decided to switch up my method a little bit this time. The result was flavorful, moist chicken that didn’t taste dry in the least bit.

For starters, I cut the chicken breasts in half horizontally so that they were thinner and required less time on the grill to reach a safe temperature. Second, I made a brine solution for the chicken with water, sugar and salt, then let the chicken sit in the brine for hours in advance (I popped them in the brine solution before work so they were ready when I got home.) And third, since I didn’t want to wait any longer for the chicken to marinate in the barbecue sauce, I pierced the surface of the chicken with the tines of a fork and brushed the barbecue sauce on top so that the sauce could get into the meat in less time.

If you’re looking for an easy, flavorful chicken recipe to kick off grilling season, I would highly recommend this recipe. Especially if, like me, you have had a tendency in the past to serve your dinner guests dry chicken. Be a better host. Eat better chicken. That’s what I call a win-win.

Honeyed Asian Grilled Chicken
*2 to 4 boneless, skinless chicken breasts, cut in half horizontally
*8 cups water
*1/2 cup sugar
*1/4 cup salt
Barbecue Sauce
*1/4 cup ketchup
*2 tablespoons olive oil
*2 tablespoons fresh lemon juice
*2 tablespoons soy sauce
*2 tablespoons honey
*1 tablespoon toasted sesame oil
*1/2 teaspoon chili powder
*1/4 teaspoon garlic salt

*Bring water, sugar and salt to a boil. Remove from heat and cool completely. Place chicken breasts in a large bowl with the water. Refrigerate, covered, for at least 6 hours up to 8 hours.
*Heat grill to medium heat. In small bowl, combine remaining ingredients for barbecue sauce. Stir until well combined.
*Drain chicken breasts from brine mixture. Pierce the chicken several times with the tines of a fork to create holes for the barbecue sauce. Brush chicken with the barbecue sauce on both sides. Place directly on grill and cook, covered, 5 minutes. Flip; brush with additional barbecue sauce. Cover. Turn grill off. Keep grill covered for 5 to 7 minutes more or until chicken breasts are cooked through and no pink remains. Allow chicken to rest 5 minutes. Slice and serve.

Happy Grilling!

Garlic Feta Burgers

March 26, 2012
Hey, everyone! How was your weekend? We had a wonderful weekend over here. My mom arrived on Friday night and stayed until Sunday after church. And she brought Nutmeg with her, too! I can’t tell you how good it feels to be reunited with our little fur baby after two weeks without her. 
The weather in Iowa was absolutely unreal this weekend, too, so we made the most out of it by spending a lot of time outside. Tennis was played, more than one long walk was taken and we grilled out, too! Since we don’t have a deck or much outdoor space in our apartment, Joe and I are stuck grilling on our little baby grill (pictured below), which I realize is incredibly lame. But I’m shocked at how well it works. I think it will have to do until we have a larger place to store a grill. 
I made these Garlic Feta Burgers for my mom and Joe on Saturday night and served myself a veggie burger. And we paired it with a fresh salad and steamed green beans. If the calendar didn’t say it was March, I could swear that summer is already here. 
Back to the burgers…
Out of the pound of ground beef that I had on hand, I made three burgers. I seasoned the meat with Worcestershire sauce and salt and pepper, then formed it into six small patties. For the filling, I combined chopped garlic, feta cheese and oregano for a little Mediterranean flair. Then the filling was placed in the center of three of the patties and topped with the remaining patties for a salty, juicy filling. Just be sure to seal the edges of the patties completely in order to be sure the cheese doesn’t come in contact with the grill.
The burgers were a huge hit with my mom and Joe, and I enjoyed my veggie burger, too. 😉 Now let’s bring on summer!
Garlic Feta Burgers
*1 lb. ground beef
*1 tsp. Worcestershire sauce
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*2 ounces crumbled feta cheese 
*1 clove garlic, minced 
*1/2 teaspoon dried oregano 
*3 hamburger buns
*In a bowl, combine the beef, Worcestershire sauce, salt and ground black pepper. Stir until well combined. Form the meat mixture into six thin patties, about 4- to 5-inches in diameter.
*In a small bowl, combine the feta, garlic and oregano. Place some of the feta mixture into the center of three of the patties. Top each of the feta-topped patties with the remaining patties. Seal the edges tightly with your fingertips to completely cover the cheese. Form the patties into well-formed circles.
*Preheat grill to medium high heat. Grill the burgers for eight to ten minutes, flipping once halfway through cooking. 
*Transfer cooked burgers to buns. Serve immediately.
Happy Cooking!

Slow Cooker Pulled Pork Sandwiches

March 23, 2012

You know me. I’m all about simple weeknight meals. In fact, I think everyone I talk to is looking for more easy meals that don’t require a bunch of ingredients or a lot of time. This is especially true when it comes to meat. Being a vegetarian, most of my meals are quick to prepare. Roasted veggies, sauteed tofu, loaded up salads – they’re all quick and easy. So it’s probably no surprise that I have less patience when cooking meat for the hubs on weeknights.

Before we got married, I had never cooked with a slow cooker. After seven months of being married, I’m not sure I could give mine up. Singe Joe is happy to eat meals that are much heartier than my preferred fare, the slow cooker is my savior. It cooks meat to absolute tenderness and does everything for me while I am away at work.

This ‘pulled pork’ (I’m using the term loosely for the barbecue purists out there) was a big hit tonight. Yes, it uses bottled barbecue sauce, ketchup and a tenderized pork loin. But it’s also practically ready to eat the minute you walk in the door. All you have to do is mix together the ingredients for the sauce and shred the pork. It’s really that easy.

And what did I have for dinner you might ask? Greek yogurt, Kashi Go Lean Crunch cereal, peanut butter and mixed berries, of course. :)

Slow Cooker Pulled Pork Sandwiches
*1 Hormel Always Tender Pork Loin (27 ounces)
*1 cup beef broth
*3 cups water
*Salt and black pepper
*1 cup bottled barbecue sauce
*1/2 cup ketchup
*1 teaspoon white wine vinegar
*1 tablespoon brown sugar
*Hamburger buns or kaiser rolls

*In a 6- to 8-quart slow cooker, combine the pork loin, broth and water. Set the slow cooker on low. Cover and cook for 8 to 10 hours, until the loin shreds easily when pierced easily with a fork.
*Remove the loin from the slow cooker. Discard the liquid. Place the loin in a large bowl and shred with two forks. Add in the barbecue sauce, ketchup, white wine vinegar and brown sugar and stir into the meat until evenly combined. Transfer shredded pork to buns and serve immediately. Store unused pork in an airtight container in the fridge. Makes 4 to 6 servings

Happy Cooking!

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