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Buffalo Chicken Breasts
SUBMITTED BY: susan
Category: Chicken
INGREDIENTS
4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Paprika
DIRECTIONS
Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Sprinkle with paprika. Cook on Low for 6 to 8 hours.
REVIEWS
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Reviewed on Feb. 25, 2010 by Polly
This was great! I didn't have paprika or regular vinegar on hand, so I used cajun seasoning and red wine vinegar; these substitutions were fine. I followed Cait's idea and shredded the chicken like pulled pork. Then I served it on toasted buns with a ligth blue cheese dressing. |
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Reviewed on Jan. 27, 2010 by Jayzoo
Doesn't get much easier than this one.
We used two fairly large chicken breasts and cooked them on low for 6.5 hours and it turned out well. I bet at 6 hours it would be even better. |
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Reviewed on Jan. 18, 2010 by MJB28
Made this 3Xs - amazing. Added a tablespoon of cornstarch after it was done to thicken sauce. Also split the vinegar to replace 1 tbls with worchestshire - it has been perfect every time. |
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Reviewed on Dec. 29, 2009 by wedsngr
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Reviewed on Aug. 3, 2009 by cait
when ever i make this it just falls apart so i shred it and mix it with bleu cheese crumbles and the left over sauce and make a pulled buff chicken salad- my husband loves it! |
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Reviewed on Mar. 3, 2009 by Sara
This recipe was very good. My husband puts hot sauce on everything so this was perfect. |
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Reviewed on Dec. 8, 2008 by Andrew
This works great for a 1qt pot, though when I cook it I double the sauce. Since the sauce dries up so quick (due to the vinegar content), it's good to have some extra to spoon out. For hot sauce I use Frank's Red Hot. I also strain the leftovers and save for dipping sauce for chicken strips. |
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