This recipe is easy, warms your whole house up with delectable smells. It tastes so buttery and awesome that everyone will love it and no one will believe it’s dairy-free! (Yum! This is making me hungry and it’s 7:30AM!)
Noi’s Pulled Buffalo Chicken (CrockPot)
6 tablespoons oil (2 of olive oil, 4 of sunflower oil)
+ additional olive oil if browning chicken
1/2 cup Frank’s Original Hot Sauce
2 teaspoons tomato paste
4 teaspoons chile powder
3 teaspoons brown sugar
1/4 teaspoon garlic powder
½ teaspoon paprika
2 teaspoons tomato paste
4 teaspoons chile powder
3 teaspoons brown sugar
1/4 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt
1 cup chicken broth (approx. 1 small 14 oz. package of Pacific Brand broth)
2 pounds chicken (either 4 breasts, 8 cutlets or 2 packages of tenders – I get whatever’s on sale)
Corn starch
Turn Crockpot on High
Combine first three ingredients in small mixing bowl and stir until fully mixed.
Whisk in the spices.
Whisk in chicken broth
Transfer to crockpot with heat on high
Brown chicken in additional olive oil (med heat: 6). Just brown it though- Don’t completely cook or it gets tough
(I’ve done cutlets and tenders raw and they cook in about 3 hours without browning, no problem)
Place browned chicken in crockpot and spoon sauce over to cover
Turn crockpot heat down and cook 3 hours on low.
After about 2.5 hours, you can thicken sauce: carefully remove chicken (it’ll break apart easily) and whisk in cornstarch 1/2 tsp at a time until desired thickness
Replace chicken and use a fork to break it up until it’s all “pulled” and soaking in sauce
Serving suggestions:
You can bake up some oven fries (slice white potato, coat with olive oil and sprinkle with a little garlic, salt and pepper)…
or ladle over a baked potatoes…
or use as an appetizer by serving with GFCF crackers (Glutino Garden Veggie are our fave)…
or cut up celery “spoons” (trim and cut celery stalks in half, put a tablespoon of chicken on the fat end)
Enjoy!